淮山药RS3抗性淀粉制备及其消化特性  

Preparation of RS3 Resistant Starch from Chinese Yam and its Digestive Characteristics

作　　者：谢三都 陈惠卿 谢小伟 吴秀清 XIE Sandu;CHEN Huiqing;XIE Xiaowei;WU Xiuqing(Minnan Science and Technology University,Quanzhou,Fujian 362332,China)

机构地区：[1]闽南科技学院,福建泉州362332

出　　处：《农产品加工》2020年第13期17-22,共6页Farm Products Processing

基　　金：泉州市高等职业教育技能名师工作室项目(QZGZS-2019-02);闽南科技学院科技项目(MKHX2018008)。

摘　　要：以淮山药为原料,采用酶-压热法制备淮山药RS3抗性淀粉。在考查了淮山药淀粉乳pH值、普鲁兰酶用量、酶解时间、加热温度、加热时间及老化时间对淮山药RS3抗性淀粉得率影响的基础上,采用正交试验优化淮山药RS3抗性淀粉的制备工艺条件,并研究其消化特性。结果表明,淮山药RS3抗性淀粉最佳制备工艺条件为淮山药淀粉乳先经180 U/g普鲁兰酶在pH值5.5条件下酶解5 min后,再经过109℃压热处理20 min,冷却后在4℃条件下老化18 h,此条件下淮山药RS3抗性淀粉的得率为20.7%±0.26%,其消化率仅为8.22%/h±0.3%/h。RS3 resistant starch of Chinese yam was prepared by enzymatic-calorimetric method with Chinese yam as raw material. On the basis of investigating the effects of pH,pullulanase dosage,enzymatic hydrolysis time,heating temperature,heating time and aging time on the yield of RS3 resistant starch of Chinese yam,the preparation conditions of RS3 resistant starch of Chinese yam were optimized by orthogonal test,and its digestive characteristics were studied. The results showed that the optimum preparation conditions for RS3 resistant starch of Chinese yam were that the starch milk of Chinese yam was hydrolyzed by 180 U/g pullulanase for 5 min at pH 5.5,then heat-treated at 109 ℃ for 20 min,and aged at 4 ℃ for 18 h after cooling. Under these conditions,the yield of RS3 resistant starch of Chinese yam was 20.7%±0.26%. The digestibility was only 8.22%/h±0.3%/h.

关 键 词：淮山药 抗性淀粉 消化特性 普鲁兰酶 压热法 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]