玉米抗消化淀粉的结构和性质研究  

Study on the structure and physicochemical properties of maize resistant starch

作　　者：乔长晟[1] 穆彩云[1] 贾士儒[1] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品工业科技》2009年第12期65-67,72,共4页Science and Technology of Food Industry

基　　金：天津科委科技攻关项目(05ZHGCNC00600);天津科技大学人才启动基金项目(20050417)

摘　　要：对玉米抗消化淀粉的结构和几种重要的性质进行了测定分析,包括抗酶解能力、耐酸性、吸湿性、持水能力、微观颗粒形貌、X-射线衍射和差示扫描量热。结果表明,抗消化淀粉具有较强的抗酶解能力,耐高温α-淀粉酶很难将其水解;耐酸性增强;与原淀粉相比,抗性淀粉的吸水性显著提高;持水能力低,是所有膳食纤维中最低的;微观颗粒形貌呈多孔海绵状;X-射线衍射类型为B型;在163·84℃有一最大吸热峰。The structure and several qualities of the RS3 were analyzed using the common corn starch,including the ability of enzyme-resistance and acid-resistance, the hygroscopic capacity, the ability of holding water, the structure using scanning electron micrograph （SEM）, X-ray diffractometry and DSC measurement difference between the native starch and RS. The results showed as follows= the ability of enzymeresistance and acid-resistance were determined;the hygroscopic capacity obviously increased compared with native cornstarch; the ability of holding water was lowest in all dietary fibers ;the granular structure disappeared, and shape-particles with a continuous spongy-like, porous network were visible; X-ray diffraction pattern of RS was B type; the max endothermic peak is at 163.84℃.

关 键 词：抗性淀粉 结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]