羧甲基化对淀粉消化性能和抗酶解性能的影响  

EFFECT OF CARBOXYMETHYLATION ON THE DIGESTIBILITY AND RESISTANT PROPERTY OF STARCH

作　　者：陈玲[1] 卢声宇[1] 温其标[1] 

机构地区：[1]华南理工大学轻化工研究所

出　　处：《华南理工大学学报（自然科学版）》1999年第6期79-83,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金

摘　　要：淀粉经羧甲基化变性，不仅能改变理化性质，而且会影响其消化性能和抗酶解性能．研究结果表明，羧甲基基团的引入可以加快淀粉颗粒的总碳水化合物平均消化速度，但却大大降低淀粉糊的这一速度．羧甲基淀粉中的抗酶解淀粉含量低于原淀粉，取代度越高含量越低．Carboxymethylation of starch can not only modify its properties but also markedly influences its digestibility .The effects of carboxymethylation on the carbohydrate digestibility and the content of resistant starch have been studied in this paper. The results show that the average rate of the carbohydrate digestion of starch granules was increased, but that of starch pastes was decreased by the introduction of carboxymethyl groups, resistant starch was lower in carboxymethyl starch than in native starch, and the higher the degree of substitution, the lower the resistant starch.

关 键 词：淀粉 羧甲基化 消化性能 抗酶解性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]