羟丙基淀粉消化性能的研究  

A Study on the Digestibility of Hydroxypropyl Starch

作　　者：温其标[1] 卢声宇[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2002年第11期134-137,共4页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目 (2 9776 0 2 3)

摘　　要：应用In_Vitro模型研究了羟丙基淀粉颗粒及其糊的消化性能 .结果表明 :羟丙基化能够提高淀粉颗粒的消化速度 ,增加消化产物 ;对于羟丙基淀粉糊 ,则随取代度增大 ,消化速度减慢 ,消化产物减少 ;取代度大于 2 .0的高取代度羟丙基淀粉 ,相同条件下其消化速度远远小于低取代度淀粉糊 。The digestibilities of hydroxypropyl starch and its pastes were investigated with In_Vitro model . The results showed that the digestibility and the carbohydrate digestion products of hydro_ xypropyl starch granules increased but those of their pastes decreased with the molar substitution increasing. When the molar substitution is greater than 2.0, the hydroxypropyl starches were hydrolyzed with a slower rate than the pastes and granules of starches with low molar substitution.

关 键 词：羟丙基淀粉 消化性能 酶水解 消化速度 取代度 变性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]