颗粒态绿豆抗性淀粉的制备及性质研究  

Study of Preparation and Properties of Granular Mung Bean Resistant Starches

作　　者：李素玲[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2010年第9期5-10,共6页Food and Fermentation Industries

基　　金：国家高科技研究发展专项经费资助(2007AA10Z309);广东省部产学研结合项目(2009B090300274)

摘　　要：以绿豆淀粉为原料,采用湿热处理制备颗粒态抗性淀粉,并研究其颗粒形貌、直链淀粉含量、溶胀度、黏度及结晶性质等。试验表明:淀粉经过湿热处理后,抗性淀粉含量显著提高;湿热处理淀粉仍保持完整的颗粒外观,属于颗粒态抗性淀粉,部分淀粉颗粒表面出现了裂纹和凹坑,偏光十字强度有所减弱;湿热处理淀粉的直链淀粉含量明显增加,而溶解度、膨胀度和峰值黏度下降,淀粉糊化变得困难;X-射线衍射图谱表明原淀粉和湿热处理淀粉都为"A"型结晶,且湿热处理淀粉在15.2°、17.4°、22.9°左右的衍射峰强度有所加强。Granular mung bean resistant starches （RS） were prepared by heat -moisture treatment （HMT） and the properties of granule morphology, amylase content, and solubility, swelling power, viscosity and crystalline structure were investigated. Compared to native starch, the RS contents of HMT starches were increased significantly. After heat - moisture treatment, the integrity of starch granules was retained and HMT starches belonged to the type of granular resistant starch. Concavity as well as crack could be observed on HMT starches and birefringence disappeared at the centre of HMT starch granules, In comparison with native starch, amylose content of HMT starches was increased, while their solubility, swelling power, maximum viscosity were decreased and HMT starches were more difficult to gelatinize. Native and HMT starches displayed ＂ A＂ typical diffraction pattern and HMT starches had a higher intensity at the peak of 15.2° ,17.4°,22. 9 than that of native starch.

关 键 词：绿豆淀粉 湿热处理 颗粒态抗性淀粉 制备 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]