辛烯基琥珀酸酯抗性淀粉的制备及活性研究  

Sduty on the Preparation and Bioactivity of OSA Starch

作　　者：陈文洁[1] 邓捷[1] 郭柏雪[1] 张燕[1] 杨丽[1] 王韶瑜[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品与发酵工业》2012年第2期101-105,共5页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划(2007BAD49B05)

摘　　要：采用响应面分析,优化辛烯基琥珀酸酯化淀粉的制备工艺。在反应时间为3.5 h,温度为48℃,pH值为9.3的条件下,抗性淀粉的产率达到了21.51%。红外光谱图和扫描电镜结果显示:原淀粉的基本结构未破坏,酯化反应造成的损伤大部分出现在大颗粒上,若干小颗粒通过酯键连接在大颗粒上,使颗粒互相抱团,结构紧实。所制备抗性淀粉在酸奶发酵中对菌株LA-5R无明显增菌作用,而对BB-12R有增殖作用,辛烯基琥珀酸酯淀粉和商品化抗性淀粉Hi-maize260的效果相似,活菌数为1.01×109CFU/mL和1.03×109CFU/mL,约为空白的7倍。By response surface analysis to optimize the preparation of OSA starch. The RSA tests show that： time of 3.5h, temperature of48℃ , pH of 9. 3, the yield of RS4 up to 21.51%. The OSA starch did not destroy the basic structure of raw starch obviously, the damage caused by esterifieation in most large particles, a number of small parti- cles through the ester linkage in the large particles, so that the particles tight with each other closely. Through the in- vestigation of the resistant starch in yogurt fermentation to the proliferation of LA-5 and BB-12. It preliminary proves that the prepared resistant starch has no obvious effect on LA-50 proliferation. Nevertheless, it has obvious effect on the BB-12 proliferation. OSA starch and commercialization of resistant starch Hi-maize260 have similar effects, the bacterial viable numbers were up to 1.01 ×10^9 CFU/mL and 1.03 ×10^9CFU/mL , there are about 7 times more tha the blank.

关 键 词：辛烯基琥珀酸酯淀粉 抗性淀粉 BB-12R 增殖 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]