机械活化玉米淀粉及其酯化淀粉的消化性能和抗酶解性能  

Digestibility and Resistant Property of Mechanical Activated Maize Starch and Acetate Starch

作　　者：陈渊[1] 李家贵[1] 黄祖强[2] 何艳君[1] 莫秀梅[1] 

机构地区：[1]广西玉林师范学院化学与生物系 [2]广西大学化学化工学院

出　　处：《食品与发酵工业》2010年第1期44-48,共5页Food and Fermentation Industries

基　　金：广西自然科学基金(0640006);广西教育厅科研项目(200708LX139);玉林师范学院重点科研项目(2009YJZB02)

摘　　要：采用In-Vitro消化模型模拟人体消化环境,对机械活化淀粉及其醋酸酯淀粉的消化速度进行了研究;并用美国谷物化学协会(AACC)的76-13标准方法,测定机械活化淀粉及其醋酸酯淀粉的抗酶解淀粉含量。结果表明,机械活化使玉米淀粉颗粒的消化速度大大加快,抗酶解淀粉的含量降低,且活化时间越长,消化速度越快,抗酶解淀粉的含量越低。醋酸酯化加快了活化淀粉颗粒的消化速度,随取代度的提高消化速度下降,但醋酸酯化降低其糊的消化速度。醋酸酯淀粉中的抗酶解淀粉含量低于活化淀粉,取代度越高含量越低。The digestibility of mechanically activated maize starch and acetate starch were investigated using the In-Vitro model that simulates human intestine tract. The resistant starch content was determined using the 76-13 standard method of the American Association of Cereal Chemistry（AACC）. The results indicated that the digestion rate of maize starch granules was greatly increased and resistant starch content decreased by mechanical activation, and the digestion rate increased and resistant starch content decreased with increasing activation time. The digestion rate of acetate starch granules was increased, that of the sample was decreased with increasing of DS, but that starch pastes was decreased by acetyl esterification. The resistant starch content was lower in acetate starch than activated starch, and the higher the DS , the lower the resistant starch content.

关 键 词：机械活化 玉米淀粉 醋酸酯化 消化性能 抗酶解淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS103.846[轻工技术与工程—食品科学与工程]