微波韧化辅助制备马铃薯抗性淀粉性质的研究  

Characteristics and formation mechanism of potato resistant starch under microwave and annealing treatment

作　　者：王洁[1,2] 代养勇[1] 董海洲[1] 刘丽娜[2] 徐同成[2] 邱斌[2] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]山东省农业科学院农产品研究所,济南250100

出　　处：《食品科技》2016年第4期249-254,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31471619);山东省自然科学基金项目(ZR2014JL020);山东省科技重大专项(2015ZDZX05005);农业生物资源创新利用研究项目

摘　　要：优化马铃薯淀粉制备工艺,采用微波、韧化辅助处理以增加抗性淀粉含量。并对淀粉增抗机制与增抗后淀粉的理化特性进行研究。结果表明,与原淀粉相比,增抗处理后的马铃薯淀粉颗粒表面受到严重侵蚀,相互粘连,呈簇状存在;结晶度比原淀粉显著提高,淀粉分子趋于有序化重新形成的晶体结构;To、Tp、Tc、△H增加,用热处理破坏结晶结构需要更多的能量;淀粉糊的黏度降低,糊化温度提高;抗消化性与抗性淀粉热稳定性增强;吸水性、乳化性与乳化稳定性低于原淀粉,持水能力略微增加。The method of microwave and annealing treatment was used for the preparation of potato starch to increase content of resistant starch（RS）.On this basis,the characteristics and formation mechanism of potato starch with high proportion of RS was studied.Results indicated that the surface of potato starch with high proportion of RS become eroded with mutual adhesion compared to native starch.RS molecules tend to be ordering to form crystal structure with higher crystallinity.To,Tp,Tc,△H of RS in DSC plot exhibited an obvious increased.Damages the crystalline structure with heated needed more energy.Besides,the gelatinization temperature increase and the paste viscosity decreased.The antipeptic ability and RS thermal stability were high than native starch.RS has lower bibulous rate,emulsification ability and emulsion stability than native starch significantly,but the water-holding capacity increased slightly.

关 键 词：淀粉制备 马铃薯抗性淀粉 性质 形成机制 微波韧化处理 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]