小麦抗性淀粉含量测定方法研究  

STUDY ON CONTENT DETERMINATION METHODS OF WHEAT RESISTANT STARCH

作　　者：游倩倩[1] 黄继红[1,2] 冯军伟[1] 苏雪锋[1] 王文[1] 杨铭乾 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南省食品工业科学研究所,河南郑州450003

出　　处：《河南工业大学学报（自然科学版）》2014年第3期33-36,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：根据抗性淀粉不能被酶解的特性,分别使用胰α-淀粉酶、中温α-淀粉酶和耐高温α-淀粉酶对不同样品进行抗性淀粉含量测定,对测定结果、测定重复性以及小麦抗性淀粉的微观形貌进行了分析.结果表明:AOAC法测定小麦抗性淀粉含量稳定性最好、精密度最高.测定方法的测定准确性还有待模拟体内消化试验的验证.According to the characteristic that the resistant starch can＇t be digested, the resistant starch content of different wheat samples were measured by using the pancreatic α-amylase, medium temperature α-amylase and thermostable α-amylase. The measurement results, the measurement repeatability and the microstructure of wheat resistant starch were analyzed. The results showed that the AOAC method had the highest stability and highest precision in measuring the wheat resistant starch content; and the measurement accuracy of the measurement method was under verification by a simulated in vivo digestion test.

关 键 词：小麦抗性淀粉 Α-淀粉酶 测定方法 

分 类 号：TS201.2[轻工技术与工程—食品科学]