采用不同方法制备豌豆抗性淀粉及其性质研究  

Study on Preparation and Properties of Pea Resistant Starches with Different Methods

作　　者：武俊超[1] 高群玉[1] 梁楚琴[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》2011年第9期119-123,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展专项经费资助(2007AA10Z309);省部产学研结合项目经费资助(2009B090300274);中小企业技术创新基金(10C26216305366)

摘　　要：以豌豆淀粉为原料,研究交联、湿热、脱支酶解3种不同方法处理后其抗性淀粉含量及其他性质的变化。实验表明:交联、湿热、脱支酶解处理均能增加豌豆抗性淀粉的含量,且脱支酶解处理>湿热处理>交联处理;交联处理后其溶解度降低,但湿热和酶解均使其溶解度增加,3种处理方式均使豌豆淀粉膨胀度降低;交联和酶解处理使豌豆淀粉的糊化温度和糊化焓增加,糊化变得困难,而湿热处理后其糊化峰变为2个;X射线衍射数据表明,交联处理不会改变豌豆淀粉的晶型,湿热处理和脱支酶解后豌豆淀粉的晶型分别由原来的C型变为A型和B型;体外消化模拟实验表明,经交联处理后豌豆淀粉消化性增加,而经湿热和酶解处理后其消化性能均降低。In this paper, pea starch was used as raw material, pea resistant starch （PRS） was prepared by cross-linking, heat-moisture treatment and debranching enzymolysis respectively. The RS contents and physicochemical properties were investigated. The results indicate that （ 1 ） all three methods could increase the RS content. The order of the amount increase is debranching 〉 heat-moisture treatment 〉 cross-linking. （2） Cross-linking decreased the solubility, while heat-moisture treatment and debranching enzymolysis increased the solubility, and all three methods decreased the swelling power. （3）After cross-linking and debranehing enzymolysis, the gelatinization temperature and the AH of pea starch increased, starch became more difficult to gelatinize ; but the heat-moisture treatment starch had two gelatinization peak. （4） The X-ray diffraction patterns indicated that crystalline pattern of pea starch was not changed with cross-linking, while the crystalline patterns of heat-moisture treatment starch and debranching enzymolysis starch changed from C to A and B, respectively. （5） The digestibility of cross-linked starch was increased, but the digestibility of heat-moisture treatment starch and debranching enzymolysis starch were decreased.

关 键 词：豌豆淀粉 交联 湿热处理 脱支酶解 抗性淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]