甘薯抗性淀粉理化性质研究  

Study on physicochemical properties of resistant starch prepared from sweet potato starch

作　　者：张芸[1] 李小定[1] 郑政东[1] 何芒芒[1] 李杰[1] 曲智雅[1] 朱少华[1] 刘蒙[1] 曲露[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2013年第3期116-119,共4页Science and Technology of Food Industry

基　　金：米粉专用稻良种技术(2009BBB017)

摘　　要：采用酶法结合超声波处理制备抗性淀粉,并分析其颗粒分布、晶体结构类型、淀粉分子结构、热特性等理化特性。结果表明,甘薯抗性淀粉颗粒分布、粒径大小、晶体结构、熔融温度明显不同于甘薯淀粉。甘薯抗性淀粉平均粒径、糊化峰值温度、终止温度大于甘薯淀粉;甘薯淀粉结晶结构表现为C型,甘薯抗性淀粉结晶结构表现为B型,酶解辅以超声波处理的方法可以制备高含量的抗性淀粉。Sweet potato resistant starch were prepared by using enzymatic de-branching combined ultrasonic treatment,then partial physicochemical properties including particle size distribution,crystal structure,thermal properties were studied.Results showed that there were significant difference in the particle size distribution,mean diameter,crystal structure,and melt temperature between sweet potato resistant starch and sweet potato starch. The resistant starch exhibited significantly higher overall size,peak gelatinization temperature,conclusion temperature than sweet potato starch.X-ray diffraction patterns indicated that the crystal structure of native starch was C type and that the crystal structure of resistant starch was B type. Results showed that enzyme hydrolysis modification combined ultrasonic treatment could prepare high content of resistant starch.

关 键 词：抗性淀粉 制备 理化性质 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]