红芸豆淀粉结构特征及其降解性质的研究  

The Study of Starch Structural Characteristic Digestive Properties of Red Kidney Bean

作　　者：周中凯[1] 郑排云[1] 张岩[1] 陈晓珊[1] 杨艳[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：《食品与发酵科技》2013年第1期37-41,共5页Food and Fermentation Science & Technology

摘　　要：以红芸豆为原料,研究淀粉在红芸豆籽粒中的形态及其在加工中的变化。显微镜观察结果表明,在罐制产品中,淀粉仍然以颗粒形态存在。采用模拟人体肠道的降解方法获得红芸豆抗性淀粉,然后对红芸豆抗性淀粉的颗粒形貌、分子量分布、碘结合能力、直链淀粉-碘络合可见光扫描图谱以及直链淀粉-碘络合物的的形态进行了分析。结果显示,红芸豆抗性淀粉颗粒分布范围窄,呈多边形态,其分子主要是由短链的直链淀粉分子组成。The changes in the starch morphology of red kidney bean （RKB） during canning process were visualized using a microscope, and the image showed that the starch was still kept in granular shape.The bean was digested by a simulating human digestive tract and resistant starch （RS） was obtained after the digestion. The morphology, molecular distribution, I2 complexing capacity, UV/visible complexing spectrum of amylose-I2 and morphology of amylose-I~ complexing aggregate were studied. The results showed that the size distribution of RS particles was nar- row and it has multi-angular shape. It mainly contains amylose molecules with short chain length.

关 键 词：红芸豆 抗性淀粉 分子结构 降解 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]