复合酶法油莎豆多孔淀粉的制备及其性质研究  

Preparation and Properties of Porous Starch of Cyperus esculentus by Compound Enzymes

作　　者：包尕红 司美双 吴修利 BAO Ga-hong;SI Mei-shuang;WU Xiu-li(Food Science and Engineering College,Changchun University,Changchun 130022,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《食品研究与开发》2022年第14期160-164,共5页Food Research and Development

基　　金：吉林省科技发展项目(20200502003NC);长春大学科研培育项目(2019JBC26L37);长春大学科研启动项目(2019JBD26L28)。

摘　　要：以油莎豆淀粉为原料,通过α-淀粉酶和糖化酶复合制备油莎豆多孔淀粉,并对其结构进行表征。结果表明:油莎豆多孔淀粉的吸油率、吸水率和比容积特性分别提升至167.10%、139.30%、3.40 g/cm^(3),而抗性淀粉含量有所下降;通过扫描电子显微镜(scanning electron microscope,SEM)观察到多孔淀粉颗粒表面形成少量不均匀孔洞,傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FT-IR)显示没有新峰和化学键的产生;快速黏度分析仪(rapid visco analysis,RVA)显示制备的多孔淀粉黏度较原淀粉降低,峰值时间增大。凝胶质构特性表明,油莎豆多孔淀粉的硬度、内聚性、胶黏性和咀嚼性均优于原淀粉。The porous starch of Cyperus esculentus was prepared byα-amylase and glucoamylase,and its structure was characterized.The results showed that the oil absorption,water absorption,and specific volume properties of porous starch increased to 167.10%,139.30%,and 3.40 g/cm^(3),respectively,while the content of resistant starch decreased.A small number of non-uniform pores were observed on the surface of porous starch particles under the scanning electron microscope(SEM).No new peaks and chemical bonds were observed by the Fourier-transform infrared spectroscopy(FT-IR).As determined by the rapid viscosity analyzer(RVA),the viscosity of the porous starch was lower than that of the original starch,and the peak time increased.The texture properties of the gel showed that the hardness,cohesion,stickiness,and chewiness of the porous starch were superior to those of the original starch.

关 键 词：油莎豆 复合酶 多孔淀粉 黏度 质构特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]