绿豆抗性淀粉的制备及特性  

Preparation and Properties of Resistant Starch from Mung Bean Starch

作　　者：高群玉[1] 李素玲[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：《华南理工大学学报（自然科学版）》2011年第4期88-93,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家"863"计划项目(2007AA10Z309);广东省部产学研结合项目(2009B090300274)

摘　　要：以绿豆淀粉为原料,通过压热处理、压热协同酶法处理制备高含量抗性淀粉,研究了淀粉乳含量、加酶量、脱支时间、凝沉温度和时间对抗性淀粉形成的影响,并利用扫描电子显微镜、X射线衍射仪和差示扫描量热仪分别对淀粉颗粒形貌、结晶结构和热特性进行表征.结果表明:原淀粉在121℃下压热处理20m in后得到的糊化淀粉,在55℃、普鲁兰酶用量50ASPU/g的条件下作用24 h,然后在20℃条件下凝沉24 h后,抗性淀粉含量达到56.9%;淀粉经过脱支重结晶后,重结晶淀粉颗粒形状为不规则的碎片,X射线衍射结晶晶型从A型化为B型,结晶度大大提高,经压热协同酶法处理后结晶度由17.9%升高至45.7%;经过脱支重结晶处理后,淀粉的熔融温度提高,焓值增加,抗性淀粉的耐热性改善.Resistant starches（RS） with high RS content were prepared from mung bean starch respectively via the autoclaving treatments with and without the addition of pullulanase.Then,the effects of the starch slurry content,the enzyme dosage,the debranching time,the retrogradation temperature and the retrogradation time on the formation of RS were analyzed,and the granule morphology,crystalline structure and thermal characteristics of the starch were investigated by means of SEM,XRD and DSC,respectively.The results show that（1） after an autoclaving treatment at 121℃ for 20min,debranching with 50ASPU/g pullulanase at 55℃ for 24h and a storage at 20℃ for 24h,the RS content of the sample was 56.9%;（2） after the debranching and recrystallization,the recrystallized starch granules display irregular shaped fragments,the XRD pattern changes from Type A to Type B,and the degree of crystallization greatly increases from 17.9% to 45.7% in the presence of enzymatic treatment;and（3） the melting temperature,the enthalpy and the thermal stability of RS all increase after debranching and recrystallization.

关 键 词：抗性淀粉 脱支酶 颗粒形貌 结晶结构 热特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]