西米淀粉结构及消化特性  

Structure and Digestion Properties of Sago Starch

作　　者：毕玉[1] 方芳[1,2] 洪雁[1,2] 顾正彪[1,2] 

机构地区：[1]食品科学与技术国家重点实验室 江南大学食品学院,江苏无锡214122 [2]食品营养与安全协同创新中心 江南大学,江苏无锡214122

出　　处：《食品科学》2014年第13期70-73,共4页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B01)

摘　　要：以马铃薯淀粉和红薯淀粉作为参照,用Englyst法测定西米淀粉的消化特性,并研究其成糊特性、直链淀粉含量、分子链长分布以及脂肪含量与消化特性的关系。结果表明:与马铃薯淀粉和红薯淀粉相比,西米淀粉具有较高含量的快消化淀粉(90.32%)和较低的抗消化淀粉含量(3.27%)。西米淀粉样品较低的脂肪含量(0.11%)、较高的短链含量(聚合度10~30,83.57%)、较低的长链含量(聚合度>55,0.80%),较高的直链淀粉含量(29.3%)和较低的终值黏度(1 096.67 mPa·s)。对消化特性起主要影响作用的因素有链长分布、直链淀粉含量和脂肪含量。Sago starch has high commercial value and a broad development potential in China. In this study, by comparing with potato starch and sweet potato starch, the digestibility of sago starch was examined using the Englyst method and the relations with pasting properties, amylose content, molecular chain length distribution or fat content were explored. The results showed that sago starch contained higher content of rapidly digestible starch(RDS, 90.32%) and lower resistant starch(RS) content(3.27%). Sago starch also contained lower level of fat content(0.11%), higher content of short chain(degree of polymerization(DP) 10–30, 83.57%), lower content of long-chain starches(DP > 55, 0.80%), higher content of amylose(29.3%) and lower fi nal viscosity value(1 096.67 mPa·s). The chain length distribution, amylose and lipid content played main roles in the starch digestion characteristics.

关 键 词：西米淀粉 消化特性 成糊特性 链长分布 直链淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]