压热-酶法制备高抗性复合淀粉的结构分析及加工特性研究  

Study on Structural Analysis and Processing Characteristics of High Resistance Composite Starch Prepared by Pressure Heat Enzymatic Method

作　　者：张翔 陈彦君 刘家宏 陈晓平[1] 崔敬爱[1] ZHANG Xiang;CHEN Yanjun;LIU Jiahong;CHEN Xiaoping;CUI Jing'ai(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科技》2021年第4期216-221,共6页Food Science and Technology

基　　金：吉林省重点科技攻关项目(20190301016NY)。

摘　　要：为探究高抗性复合淀粉的结构变化及加工特性,以苦荞、绿豆和藜麦淀粉为原材料,经混合,压热-酶法制备高抗性复合淀粉,经电子显微镜与红外光谱对其结构分析,并从溶解度、膨润力、持水性、吸水性和冻融稳定性对高抗性复合淀粉的加工特性与单一抗性淀粉进行对比研究。结果表明,高抗性复合淀粉结构相对于单一抗性淀粉结构更加致密,所形成的晶体结构更加稳定;高抗性复合淀粉的溶解度在90 ℃下为4.10%,相较于苦荞、绿豆、藜麦抗性淀粉分别低3.54%、10.57%、4.15%;90 ℃下膨润力为5.74 g/g,相较于3种单一抗性淀粉均降低;持水性为247.21%,相较于单一抗性淀粉明显提升,分别提升了16.17%、81.37%、52.97%;高抗性复合淀粉的吸水率为32.34%,相较于3种单一抗性淀粉显著降低;高抗性复合淀粉在经过2次冻融之后才产生明显的析水分层现象,其冻融稳定性更佳。高抗性复合淀粉的加工特性改变可能与3种抗性淀粉分子间相互作用有关,为抗性淀粉的开发利用提供依据。To explore the structure change and the processing properties of high resistance composite starch.Buckwheat starch,green beans starch and quinoa starch was used as raw material,through mixing,high pressure enzymatic methods to prepare heat-resistant compound starch.The electron microscope and infrared spectrum analysis was applied to analyse its structure,and from the solubility,swelling power,hold water,water imbibition and freeze-thaw stability of the processing property of high resistance composite starch were compared with single resistant starch.The results showed that the structure of high resistant composite starch was denser and the crystal structure was more stable than that of single resistant starch.The solubility of high resistant composite starch was 4.10% at 90 ℃,and 3.54%,10.57%,and 4.15% lower than buckwheat,mung bean and quinoa resistant starch.At 90 ℃,the swelling capacity was 5.74 g/g,which was lower than that of the three single resistant starches.The water-holding capacity was 247.21%,which was significantly increased by 16.17%,81.37% and 52.97%,respectively,compared with the single resistant starch.The water absorption of high resistant composite starch was 32.34%,which was significantly lower than that of three single resistant starch.After two times of freezing-thawing,high resistant composite starch produced obvious water separation stratification,and its freezing-thawing stability was better.The change of processing characteristics of high resistant composite starch may be related to the interaction of three resistant starch molecules,which provides the basis for the utilization of resistant starch.

关 键 词：抗性淀粉 溶解度 膨润力 持水性 吸水性 冻融稳定性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]