直链淀粉含量及检测方法与抗性淀粉增抗效应研究  

Study on Amylose Content Determination and Resistant Starch Resistance-boosting Effects

作　　者：顾振宇[1] 樊镇棣[2] 黄赣辉[2] 邓丹雯[2] 余飞[2] 

机构地区：[1]浙江工商大学食品安全浙江省重点实验室,浙江杭州310035 [2]南昌大学食品科学教育部霞点实验室,江西南昌330047

出　　处：《食品科学》2008年第1期74-77,共4页Food Science

基　　金：江西省科技厅农业攻关项目(20041B0206300);浙江省食品安全重点实验室引导项目(ZFSKL0411)

摘　　要：直链淀粉含量及其品质对抗性淀粉的形成有着重要的影响,采用碱液分散法和碘吸光度法测量早米淀粉、葛根淀粉、青稞淀粉、绿豆淀粉、高粱淀粉、藕淀粉6种淀粉类原料的直链淀粉含量,采用循环老化工艺增抗并测定抗性淀粉含量,结果表明,抗性淀粉的得率与原料中的直链淀粉含量有密切的关系,同时,也与各淀粉中直链淀粉和支链淀粉的分子结构、平均聚合度有一定关系,与碘吸光度法相比,碱液分散法测得的直链淀粉含量能更好地预测原料淀粉增抗后的抗性淀粉得率。Amylose content and quality are important factors in the formation of resistant starch. As indicated by measuring the amylose content in the following 6 kinds of materials such as early rice starch, kudzuvine root starch, highland barley starch, mung bean starch, broomcom starch and lotus root starch via alkali-solution decentralization and iodine-absorbency, the amount of resistant starch obtainable is closely related to the amylose content in the materials, and is also affected by the molecule structure and the average degree of polymerization of amylose and amylopectin. Compared with iodine-absorbency, alkalisolution decentralization is superior in measuring the amylose content to prejudge the amount of resistant starch obtainable.

关 键 词：表观直链淀粉 抗性淀粉 真实直链淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]