摘要
以蜡质玉米淀粉为原料,经过糊化后使用普鲁兰酶脱支,产生更多的短直链淀粉重新结晶以提高抗性淀粉含量。试验表明:在淀粉乳质量分数8%,加酶量为20ASPU/g(基于淀粉干基质量),脱支时间为24h,凝沉温度和时间分别为20℃和24h时产生的抗性淀粉含量最高,可以达到27.69%。所有抗性淀粉样品的X-射线衍射图谱有新的结晶结构出现,显示B+V型;扫描电镜结果和原淀粉相比,变成不规则的碎片,颗粒结构破坏。
The waxy maize starch was used as material in the experiments. After burning, the pullulanase was added into the paste, so that there were more amyloses produced and it is easy to reform new crystal. At the same time the content of resistant starch was increased. The experiment showed ： the maximum content of resistant starch was obtained when the amount of solide was 8% （w/w） , the amount of the pullulanase was added 20ASPU/g starch which maintained at a temperature of 60℃ for 24 hours, the paste was incubation at 20℃ for 24 hours. The highest content was 27.69 %. X-ray diffraction pattern of treated starch displayed a mixture of B and V-type in which illuminatied treated starches contain crystalline structure. Scanning electron micrographs showed treated starches had more irregu- lar shapes without granular structure.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第8期31-35,共5页
Food and Fermentation Industries
基金
国家高技术研究发展专项(2007AA10Z309)
广东省部产学研结合项目(2009B090300274)资助
