摘要
采用生物体外(in-vitro)消化模型模拟人体消化道环境,对不同取代度的醋酸酯化木薯淀粉的消化速率进行了研究;用微生物酶对醋酸酯化木薯淀粉进行生物降解并测定各个样品的抗消化淀粉含量。结果表明醋酸酯化会增大淀粉颗粒的消化速率,但随取代度的提高消化速率呈下降趋势。同样随取代度的提高,醋酸酯化也会降低淀粉糊的消化速率。醋酸酯淀粉中抗消化淀粉含量低于原淀粉,且取代度越高含量越低。醋酸酯化会破坏和抑制淀粉中抗消化淀粉的形成。
The enzymatic digestibility of native and acetated tapioca starches with different degree of substitution was investigated in in-vitro digest model stimulated the human intestine tract and the resistant starch content was determined using Megazyme total starch assay kit. The average rate of enzymatic digestion of acetated starch granules was increased, but that of the sample was decreased as the degree of the acetyl substitution increased. After introduction of acetyl groups the average rate of enzymatic digestion of starch pastes decreased and became lower as the degree of substitution increased. The resistant starch content reduced in acetated starch with DS increased. The enzyme resistant starch formation can be destroyed and inhibited with acetification.
出处
《功能高分子学报》
CAS
CSCD
2003年第4期561-564,共4页
Journal of Functional Polymers
基金
国家自然科学基金资助项目(20376027)
国防预研基金资助项目(97J12.1.1.JW1601)
广东省自然科学基金资助项目(000453
031350)
