玉米抗性淀粉的结构和性质研究  

Study on the structure and characteristics of corn resistant starch

作　　者：张守文[1] 孟庆虹[1] 杨春华[1] 赵凯[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2006年第6期64-66,69,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30271117)

摘　　要：对玉米抗性淀粉的结构和性质进行了测定,包括颗粒结构、结晶结构、热特性、分子量、碘吸收曲线及直链淀粉含量。结果表明,玉米抗性淀粉主要是由聚合度为40左右的直链淀粉分子组成的,其结晶结构为B型和V型的结合,晶体相转变温度为105.18～135.09℃,分子量分布范围在2683～14308Da之间。The structure and characteristics of corn resistant starch were determined, including granule structure, crystallization, thermal characteristic, molecular weight, iodine absorption curve and amylose content. The results showed as follows： corn resistant starch was composed of amytose with DP around 40, its crystallization was both B and V-type patterns, the temperature of phase transition was 105.18-135.09℃, and molecular weight distribution ranged from 2683 to 14308.

关 键 词：玉米抗性淀粉 直链淀粉 结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]