抗性淀粉直链淀粉含量测定及消化性研究  

Amylose content and digestibility of resistant starch

作　　者：史苗苗[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：《食品工业科技》2011年第5期105-107,112,共4页Science and Technology of Food Industry

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

摘　　要：以蜡质玉米淀粉为原料,经过糊化后使用普鲁兰酶脱支,产生更多的短直链淀粉重新结晶来制备抗性淀粉。通过碘吸光度法测定,直链淀粉含量高的样品的抗性淀粉含量不一定高,但直链淀粉含量低的样品不容易产生高含量抗性淀粉。在In-Vitro消化模型中,和原淀粉相比,所有的抗性淀粉样品消化产物的量、还原糖释放率和平均消化速率都减少或降低,并且抗性淀粉含量越高,减少或降低得越多。The waxy maize starch was used as material in the experiments.After pasting,the pullulanase was added into the paste,so that there were more amyloses produced to form resistant starch.Determined by iodine absorption,samples of high amylose content must not produce high resistant starch content,however,samples of low amylose content can not prepare high resistant starch content.In the In-Vitro digestion model,compared with the raw starch,the amount of digestion products,reducing sugar release rate and the average digestion rate of all resistant starch samples were lower,and the higher content of resistant starch,the lower.

关 键 词：蜡质玉米淀粉 抗性淀粉 直链淀粉含量 消化性能 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]