不同酶水解对抗性糊精消化性的影响研究  

Study on the digestibility of resistant dextrin with different enzyme hydrolysis

作　　者：郭峰 陈磊[2] 叶晓蕾 黄强[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工程》2016年第1期28-30,45,共4页Food Engineering

基　　金：广东省技术创新项目(2013389002);广东省教育部产学研结合项目(2013B090500090)

摘　　要：采用不同酶处理方法对所制备的抗性糊精进行酶解,并考察不同酶处理对抗性糊精消化性的影响。结果表明,抗性糊精样品经α-淀粉酶、葡萄糖淀粉酶和转苷酶作用后抗性含量比原样品降低;经α-淀粉酶处理后再经β-淀粉酶、真菌淀粉酶或不经过其他酶处理再经转苷酶处理的样品,其抗性含量比原样品有所提高;经α-淀粉酶和转苷酶处理后抗性含量最高可达68%。抗性糊精经过酶水解后相对分子量均会降低,样品经不同的酶处理后,其水解产物的相对分子量相差不大。Different enzymes treatments were performed for resistance dextrin, and the effects of digestibility, molecular weight and content of macromolecule dextrin and glucose were investigated. The results showed that resistant levels of the resistance dextrin sample treated by α - amylase, glucanohydrolase and turn glycosides enzyme lower than the original sample. After α - amylase treatment again after the β -amylase, fungal amylase or not through other enzyme processing directly after turn glycosides enzyme processing samples, its resistance content increased compared to the original sample. After α - amylase and glycosides enzyme treatment resistant content could be up to 68%. After enzymatic hydrolysis, re- sistant dextrin molecular weight would be reduced There were not remarkable differences in the molecular weight of sam- ples after different enzymes treatments.

关 键 词：抗性糊精 酶作用 体外消化性 

分 类 号：TS201.25[轻工技术与工程—食品科学]