不同链淀粉含量玉米微晶淀粉理化性质研究  

Studies on physicochemical properties of microcrystalline starches made from different content of amylose

作　　者：李佳佳[1] 卢未琴[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2011年第2期13-17,共5页Cereals & Oils

基　　金：国家高技术研究发展专项经费(2007AA10Z309);省部产学研结合项目(2009B090300274)

摘　　要：分别以蜡质玉米淀粉、玉米淀粉及高直链玉米淀粉为原料,在酸醇介质中制备不同水解率微晶淀粉,测定不同微晶淀粉水解性能并研究其颗粒形貌、结晶结构、溶解度及消化性。结果表明:淀粉颗粒内部结构致密性依次减弱,支链淀粉含量高的淀粉较易被试剂进攻;经酸醇处理后,三种微晶淀粉均保留原来晶型,颗粒形态没明显变化,没破碎和膨胀出现,但颗粒表面变粗糙;随直链淀粉含量增加,相似条件(水解率和温度)淀粉溶解度逐渐降低;in-vitro消化体系中三种淀粉及其微晶淀粉消化速度依次降低。In this paper waxy maize,maize and amylomaize V starches with different amylose contents were hydrolyzed with acid–alcohol to prepare microcrystalline starches which has different hydrolysis rate.The hydrolysis performance、granule morphology、solubility and the digestibility were determined respectively.The results showed that：in order to achieve the same rate of hydrolysis,the waxy maize take the shortest time and the maize longest,after acid–alcohol treatment,the three kinds of starch all keep the original crystal type.There is no significantly change in the particles morphology.Neither broken and inflation occurs,the surface of particles become rough.With the increase of amylose content,the solubility of starch decreased in the similar conditions.The digestive velocity of the three kinds of starch and their corresponding microcrystallite reduced successively in the digestive system.

关 键 词：链淀粉 微晶淀粉 结晶结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]