The addition of amino acids (AAs) including glycine (Gly), lysine (Lys) and glutamic acid (Glu) with different concentrations on starch morphological, physicochemical and in vitro digestion properties were studied. While AAs showed no effects on neither morphology nor crystalline characters, they all significantly influenced the starch relative crystallinity and swelling capacity in an order of Glu > Lys > Gly. For all samples, both fastly- and slowly- digestible starch fractions (S_F and S_S) were observed. While Glu and Gly increased S_F content with a faster digestion rate, they reduced S_S content with a slower digestion rate. On contrary, Lys reduced S_F content and the digestion rate of S_S. The inhibitory effects of AAs on starch retrogradation and enzyme activities, the acidic environment and Maillard reaction between starch phosphate monoester and Lys are responsible for altered starch digestibility. This study betters our understanding concerning how AAs interactions affect starch functional properties.

研究了添加不同浓度的甘氨酸(Gly)、赖氨酸(Lys)和谷氨酸(Glu)等氨基酸(AAs)对淀粉形态、理化和体外消化特性的影响。虽然AAs对形态和结晶特性均无影响，但它们均显着影响淀粉的相对结晶度和溶胀能力，其顺序为Glu > Lys > Gly。对于所有样品，均观察到可快速消化和可缓慢消化的淀粉部分（S _F和S _S）。虽然 Glu 和 Gly 以较快的消化速度增加了S _F含量，但它们以较慢的消化速度降低了S _S含量。相反，Lys 减少了S _F含量与S _S的消化率。AA 对淀粉回生和酶活性的抑制作用、酸性环境以及淀粉磷酸单酯和赖氨酸之间的美拉德反应是改变淀粉消化率的原因。这项研究加深了我们对 AA 相互作用如何影响淀粉功能特性的理解。