酶法制备木薯淀粉糊精的理化性质研究  

Study on enzymatic hydrolysis to cassava starch dextrine

作　　者：许青华[1] 李伟汉[1] 徐中岳[1] 罗志刚[1] 何小维[1] 

机构地区：[1]华南理工大学轻化工研究所,广州510640

出　　处：《食品科技》2010年第12期13-16,共4页Food Science and Technology

基　　金：国家农业成果转化资金项目(2009GB2E000280)

摘　　要：以木薯淀粉为原料,用α-淀粉酶水解木薯淀粉制取DE值不同的糊精,并对得到的淀粉糊精进行研究。结果表明,木薯淀粉经过酶解其理化性质发生了显著改变,与原淀粉相比,其透明度、冻融稳定性都提高,且随DE值的变化发生相应的改变;淀粉结晶结构被破坏,木薯淀粉糊精的DSC曲线变成一条平滑曲线,可作为脂肪模拟物。Cassava starch was hydrolyzed with α-amylase to obtain cassava starch dextrine of different DE values.The results showed that the physicochemical properties of cassava starch dextrine have been significantly changed.Compared with the native starch,the transparency,freeze-thaw stability increased.With the difference of DE value,corresponding changes occurred.The crystalline structure of starch was destroyed,and DSC changed into a smooth curve.It can be used as fat substitutes. and DSC changed into a smooth curve.It can be used as fat substitutes.

关 键 词：木薯淀粉糊精 酶水解 理化性质 脂肪模拟物 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]