摘要
采用微波—酶法制备小麦抗性淀粉,用扫描电子显微镜(SEM)观察小麦抗性淀粉颗粒结构,用X-射线衍射仪测定其结晶结构,并测定抗性淀粉持水性、乳化性、粘度等物理特性。研究结果表明,与原小麦淀粉相比,小麦抗性淀粉表面粗糙,形状变得不规则,结晶结构为B型和V型结合体,持水性大于原淀粉,而乳化能力和乳化稳定性均低于原淀粉;在相同溶液浓度条件下,抗性淀粉粘度比原淀粉低得多。
The wheat resistant starch was prepared by the microwave-enzyme method. The granule structure of wheat resistant starch was observed by scan electron microscope. The crystallization of wheat resistant starch was determined by X-ray diffractometer. The water holding capacity and emulsification property and viscosity of wheat resistant starch was determined. The results showed as follows： the granule structure of wheat resistant starch was rough and its shape was irregular, its crystallization structure was combination of B-type and V-type, the water holding capacity was higher, emulsification ability and emulsification stability were lower, in the same solution concentration the viscosity was much lower than that of wheat starch.
出处
《粮食与油脂》
北大核心
2009年第9期11-13,共3页
Cereals & Oils
关键词
抗性淀粉
小麦淀粉
小麦
resistant starch
wheat starch
wheat
