微波对高链玉米淀粉颗粒抗消化性能的影响  

Effect of Microwave on Digestion Resistibility of High Amylose Maize Starch Granule

作　　者：李晓玺[1] 陈玲[1] 邹芳建[1] 穆燕[1] 李琳[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《食品科学》2007年第10期105-108,共4页Food Science

基　　金：国家自然科学基金项目(20436020;20606014;20376027);广东省科技攻关项目(2005A10903002);广州市科技成果推广项目(2005C13G0081)

摘　　要：高链玉米淀粉颗粒通过微波改性,调节不同的水分质量分数、微波温度、微波时间和微波功率可以改变淀粉颗粒的抗消化性能。采用扫描电镜和生物体外(invitro)降解方法,对不同微波作用条件下的高链玉米淀粉的颗粒形貌和抗消化性能进行了研究。结果表明,高链玉米淀粉经微波改性后,颗粒形貌发生改变,表面出现凹凸、小孔,当抗消化淀粉质量分数达到22.0%时,大部分淀粉颗粒已经发生破损、崩裂。在微波场中,水分质量分数和微波温度对高链玉米淀粉抗消化性能的影响较大,而微波功率和时间对其影响较小。The high amylose maize starch granules were modified by the microwave and their digestion resistibility was changed under different moisture mass percents, microwave temperatures, treatment time and powers. The granule appearance and digestion resistibility of native and microwave modified high amylose starch granules under different microwave conditions were investigated by SEM and in in vitro digestion model. It was found that the microwave modified starch granule surface became roughness and most of them were damaged to some little fragment when the resistant starch content reached 22.0%. The results showed that under the microwave filed the moisture mass percent and microwave temperature had significant effects on the high amylase maize starch digestion resistibility but the microwave power and time had little effect.

关 键 词：微波改性 高链玉米淀粉 颗粒形貌 抗消化性能 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程] O636.1[轻工技术与工程—食品科学与工程]