银杏抗消化淀粉的制备及期水解特性  

Preparation of Resistant Starch from Ginkgo and Its Hydrolysis Properties

作　　者：梁引库[1] 耿敬章[1] LIANG Yinku;GENG Jingzhang(College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000)

机构地区：[1]陕西理工大学生物科学与工程学院

出　　处：《食品工业》2019年第12期169-173,共5页The Food Industry

基　　金：陕西理工大学2018年《食品工艺学》课程建设项目;陕西理工大学2019年一流专业建设项目;陕西省科技厅农业攻关项目（2019NY-134）;陕西省科技厅社发攻关项目（2019SF-251）

摘　　要：主要研究了银杏抗消化淀粉的制备及水解特性。通过正交试验确定银杏抗消化淀粉制备的最佳工艺条件,即普鲁兰酶用量为9 U/g,淀粉乳含量为20%,压热处理时间为35 min,酶解时间为7 h。经过酶解-压热处理后的银杏淀粉水解速率相对更慢,而且酶解-压热淀粉血糖指数低于70,属于中等血糖指数食品。This study mainly discussed preparation of resistant starch from ginkgo and its hydrolysis properties. The optimum processing condition of resistant starch from ginkgo was determined by orthogonal test, such as promozyme addition amount for 9 U/g, starch milk content for 20%, autoclaving treatment time for 35 min, and enzymolysis time for 7 h. The hydrolysis rate of starch from ginkgo by enzyme-autoclaving was relatively slow, and the blood sugar index of starch from ginkgo by enzyme-autoclaving was less than 70. It was a medium glycemic index food.

关 键 词：银杏 抗消化淀粉 制备 水解特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]