普鲁兰酶加酶量对蜡质玉米抗性淀粉影响及性质研究  

Effect of pullulanase concentration on preparation and properties of debranched waxy maize resistant starch

作　　者：史苗苗[1] 高群玉[2] 郑琳[1] 廖文镇[1] 齐明[1] 

机构地区：[1]佛山职业技术学院,广东佛山528137 [2]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》2012年第4期16-19,共4页Cereals & Oils

基　　金：国家高技术研究发展专项经费资助(2007AA10Z309)

摘　　要：选用蜡质玉米淀粉为原料,高温糊化后采用普鲁兰酶脱支,产生短直链淀粉,重新结晶制备抗性淀粉。结果表明,8%(w/w)淀粉乳添加20 ASPU/g(基于淀粉干基重)普鲁兰酶在58℃反应24 h,然后在20℃凝沉24 h产生样品抗性淀粉含量最高,达到27.69%。理化性质研究表明,所有抗性淀粉样品颗粒形貌遭到破坏,形成不规则碎片;X-射线衍射图谱均有新的结晶结构出现,显示为B+V型;DSC分析结果显示,随抗性淀粉含量增加,不同样品峰值温度和糊化焓也增加。The waxy maize starch was used as material in the experiments.After burning,the pullulanase was added into the paste,so that there were more amyloses produced and it is easy to reform new crystal.At the same time the content of resistant starch was increased.The experiment showed： the maximum content of resistant starch was obtained when the amount of solid was 8%（w/w）,the amount of the pullulanase was added 20 ASPU/g starch which maintained at a temperature of 60 ℃ for 24 hours,the paste was incubation at 20 ℃ for 24 hours.The highest content was 27.69 %.X-ray diffraction pattern of treated starch displayed a mixture of B and V-type in which illuminatied treated starches contain crystalline structure.Scanning electron micrographs showed treated starches had more irregular shapes without granular structure.DSC determination showed that To、Tp、Tc and △H all increased,and these change had good relation with RS content.

关 键 词：蜡质玉米淀粉 抗性淀粉 普鲁兰酶 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]