摘要
以大米淀粉为原料,采用超声法制备了大米RS3型抗性淀粉,研究了大米RS3型抗性淀粉的物理化学性质。实验结果表明大米RS3型抗性淀粉的糊化熔点为131.29℃、峰值为136.21℃、焓变为9.734J/g,糊化温度高、热稳定性好;大米RS3型抗性淀粉的膨润性差、溶解性较小,而且大米RS3型抗性淀粉浊度变化较小,溶液体系稳定性;4℃贮藏期间,大米RS3型抗性淀粉熔化峰值温度在134～137℃,焓变值为7.98±0.64J/g,大米RS3型抗性淀粉热稳定性高于大米淀粉凝胶,不易回生而凝沉。超声法制备的大米RS3型抗性淀粉具有热稳定性高、溶液体系稳定和不易回生等优点,可应用于功能性饮料或功能性食品中,这为大米淀粉深加工和应用提供了新思路,有重要的理论意义。
In this study,we use rice starch to prepare rice resistant starch（RS3） by ultrasound method,and the physicochemical properties of rice RS3 were investigated.Results showed that the rice RS3 had much higher gelatinization temperature and thermal stability,the onset and peak temperature,thermal enthalpy of RS3 were 131.29 ℃,136.21 ℃ and 9.734 J/g,respectively.And the RS3 had much lower swelling power and solubility,and the starch gel solution was much stable with lower turbidity value.The rice RS3 was not easy to retrograde and had higher thermal stability with onset temperature and enthalpy of 134～137 ℃ and 7.98±0.64 J/g during storage at 4 ℃.Rice RS3 prepared by ultrasound have many advantages with much higher thermal stability,gel solution stability and not easy retrograded,which can be used in soft drink and functional foods,these results provide a new method for starch further processing and application for rice starch industry.
出处
《食品科技》
CAS
北大核心
2013年第4期154-159,共6页
Food Science and Technology
基金
黑龙江省教育厅科学技术研究项目(12511607)
关键词
大米淀粉
抗性淀粉
RS3
大米
物化性质
rice starch
resistant starch
RS3
rice
physicochemical properties
