菠萝蜜种子淀粉消化特性与糊性质的研究  

Jackfruit Seeds Starch Digestibility and Its Dextrin Properties

作　　者：陈福泉[1] 张本山[1] 卢海凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2009年第4期43-46,共4页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2006BAD27B04);广东省科技计划项目(2007B080401010)

摘　　要：以菠萝蜜种子为原料提取淀粉,研究淀粉的消化特性以及糊性质。结果表明:菠萝蜜种子淀粉具有较低的消化性,抗酶解能力强;通过扫描电镜观察,发现α-淀粉酶作用不同的淀粉,其酶解方式不同,对菠萝蜜种子淀粉是通过淀粉表面进行侵蚀的作用方式酶解,而对于玉米淀粉则通过淀粉颗粒通道酶解颗粒内部;淀粉糊属于假塑性流体,其抗剪切能力比玉米淀粉,木薯淀粉强,其凝沉性比玉米淀粉小,比木薯淀粉大。Properties of starch isolated from Jackfruit Seeds were investigated, including digestibility and dextrin properties. Results showed that Jackfruit seeds starch（JSS） had lower digestibility than corn starch, and strong enzyme-resistant capability ; it was observed by SEM that the way of enzymatic hydrolysis of α-amylase was varied by the different type of the starch reacted with. The dextrin of JSS was a pseudo-plastic fluid. The shear resistance was stronger than maize and cassava, while the retrodegradation capacity was weaker than maize but stronger than cassava.

关 键 词：菠萝蜜种子 淀粉 消化特性 糊性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]