糖对颗粒态抗性淀粉形成的影响  

Influence of Sugars on the Forming of Granular Resistant Starch

作　　者：罗志刚[1] 高群玉[1] 杨连生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国粮油学报》2005年第6期30-33,43,共5页Journal of the Chinese Cereals and Oils Association

基　　金：广东省科技攻关(2005B20401006);广东省自然科学博士启动基金(05300170)

摘　　要：抗性淀粉是一种极其重要的功能性食品添加剂。颗粒态抗性淀粉具有不同于传统抗性淀粉的性质,对其研究具有重要意义。本文考察了糖(葡萄糖、果糖、麦芽糖和蔗糖)对颗粒态抗性淀粉形成的影响,得出其最适添加量分别为18%、7%、10%和22%,认为糖在颗粒态抗性淀粉形成过程中充当增塑剂的作用。Resistant starch is a very important functional food additive. Granular resistant starch is different from other traditional resistant starch and is significant for study. The influence of＇sugars on the forming of granular resistant starch was examined in this study. The optimum adding amount of glucose, fructose, maltose and sucrose for the forming of granular resistant starch are 18%, 7%, 10%, and 22% respectively. It is considered that the sugar acts as a plasticizer in the forming of granular resistant starch.

关 键 词：颗粒态抗性淀粉 葡萄糖 果糖 麦芽糖 蔗糖 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] S512.1[轻工技术与工程—食品科学与工程]