脱支重结晶制备慢消化淀粉及其性质研究  

The Preparation and Properties of Slowly Digestible Starch Produced by Recrystallization and Debranching

作　　者：熊月琴[1] 何小维[1] 张二娟[1] 黄强[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10期42-45,共4页Food and Fermentation Industries

摘　　要：采用普鲁兰酶对蜡质玉米淀粉进行脱支处理,产生不同长度的淀粉链,然后在低温下进行重排结晶制备蜡质玉米缓慢消化淀粉(SDS)。研究了酶浓度、脱支时间和重结晶时间对慢性消化淀粉(SDS)形成的影响,并对SDS的性质进行了分析。结果表明:在普鲁兰酶浓度20ASPU/g(淀粉干基重),脱支6h,4℃条件下放置3d后,SDS含量达到最大值21.26%,此条件下SDS和抗性淀粉(RS)之和达到36.68%。脱支重结晶后的淀粉样品晶型从A型晶体变成V型晶体;得到的慢消化淀粉样品To、Tp、Tc均升高,说明制备的淀粉样品结构坚固,热稳定性良好。In this paper, waxy corn starch was treated by pullulanase and generated many starch chains of different length, and then recrystallized at low temperature to produce slowly digestible starch （SDS）. The paper mainly studied the effects of enzyme concentration, recrystallization time and debranching time on the formation of slowly digestible starch, and analyzed the properties of corresponding SDS. The results showed that, under the condition with pullulanase concentration 20ASPU/g （ dry starch weight） , debranehing time 6h, standing at 4 ~C for 3d, SDS content percentage reached the maximum at 21.26%. The total content percentage of SDS and RS reached 36.68 %. The crystalline form of debranched and recrystallized starch changed from A to V-type crystal. The To,Tp,Te of the obtained SDS were increased, which indicated that the prepared starch samples have a firm structure and a good ＇thermal stability.

关 键 词：脱支 重结晶 慢消化淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]