醋酸直链扩增(ae),蜡性(wx)和正常玉米淀粉功能性质的研究  

作　　者：刘惠君[1] L.Ramsden H.Corke 

机构地区：[1]香港大学植物学系

出　　处：《食品科学》1998年第3期3-8,共6页Food Science

摘　　要：对StarchAustralasia公司提供的直链扩增玉米淀粉（Hi－Maize，直链淀粉含量66％，GELOSE50，直链淀粉含量47％），蜡性玉米淀粉（MAZACA3401X，直链淀粉含量3．3％），和正常玉米淀粉（直链淀粉含量22．4％）进行乙酰化反应，并对其功能性质和酶解率进行研究，乙酰化反应降低所有淀粉的糊化温度，同时增加淀粉的粘度。所有乙酰化淀粉与未改性淀粉相比均有较低的To，Tp，Tc和ΔH，但乙酰化反应增加淀粉的膨胀率和溶解率。乙酰化后，除wx淀粉的粘度增加外，所有淀粉的硬度和粘度均下降。除wx淀粉透光率下降外，乙酰化反应增加所有淀粉的透光率和酶解率。The Function Property and digestibility of acetylated ae maize starches (Hi - Maize, 66% amylose and GELOSE 50, 47% amylose), wx maize starch(MAZACA 3401X, 3. 3% amylose), normal maize starch (22. 4% amylose)provided by Starch Australasia Limited were studied.Acetylation decreased temperature at peak viscosity, while increasing peak viscosity compared to native starches. DSC thermal analysis showed that all the acetylated starches had lower To, Tp, Tc and ΔH than their unmodified starches. Acetylation, however, increased swelling power and solubility. After acetylation, the hardness and adhesiveness of all the starch gels decreased except for waxy starch whose adhesiveness increased. Acetylation incraesed the clarity and enzymatis digestibility of all the starches, except for waxy whose clarity showed a decrease.

关 键 词：醋酸淀粉 直链扩增淀粉 蜡性淀粉 淀粉 玉米淀粉 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]