β-环糊精改性小麦淀粉的消化性及水解动力学  

Digestibility and hydrolysis kinetics of wheat starch modified by β-cyclodextrin

作　　者：李学红[1] 陈智静 陆勇[1] 聂钰洪[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2015年第24期124-127,共4页Science and Technology of Food Industry

基　　金：2011年国家自然科学基金项目(31171757);国家十二五科技支撑计划项目(2012BAD37B06-08);郑州轻工业学院研究生科技创新基金资助项目(2014028)

摘　　要：以β-环糊精对小麦淀粉进行改性,考察了β-环糊精用量、加水量、结晶温度、结晶时间对β-环糊精改性小麦淀粉的消化性和水解率的影响。结果表明:β-环糊精改性小麦淀粉的快消化淀粉(RDS)含量随β-环糊精用量的增加而减小,慢消化淀粉(SDS)含量逐渐增大,抗性淀粉(RS)含量先增大后减小。β-环糊精改性小麦淀粉制备SDS的条件为:β-环糊精用量3%、加水量80%、结晶温度25℃、结晶2 h时,生成的SDS的含量最多。水解动力学实验表明:β-环糊精改性小麦淀粉的水解率低于未改性小麦淀粉的水解率。The β-cyclodextrin,water content,crystallization temperature and crystallization time on the digestibility and hydrolysis rate of wheat starch modified by β-cyclodextrin were studied. The results showed that the content of rapidly digestible starch（ RDS） of wheat starch modified by β- cyclodextrin decreased, slowly digestible starch（ SDS） increased and resistant starch（ RS） increased first and then decreased with the increase of the amount of β-cyclodextrin.The optimum preparation conditions of slowly digestible starch mofied by β- cyclodextrin were as follows ： the amount of β- cyclodextrin 3 %, water content 80 %, crystallization temperature 25 ℃,crystallization time 2 h. Hydrolysis kinetic experiments showed that the hydrolysis rate of wheat starch modified by β-cyclodextrin was less than the unmodified.

关 键 词：Β-环糊精 小麦淀粉 消化性 水解率 

分 类 号：TS201.1[轻工技术与工程—食品科学]