食品科学 ›› 2008, Vol. 29 ›› Issue (6): 49-51.

• 基础研究 • 上一篇    下一篇

β-环糊精抑制淀粉回生初探

 田耀旗, 徐学明, 金征宇, 邓力, 赵建伟   

  1. 江南大学食品学院; 江南大学食品学院
  • 出版日期:2008-06-15 发布日期:2011-08-26

Pilot Study on Inhibition of β-cyclodextrin against Starch Retrogradation

 TIAN  Yao-Qi, XU  Xue-Ming, JIN  Zheng-Yu, DENG  Li, ZHAO  Jian-Wei   

  1. School of Food Science and Technology, Jiangnan University
  • Online:2008-06-15 Published:2011-08-26

摘要: 对β-环糊精(β-CD)抑制淀粉回生效果及抑制机理进行研究探讨。结果表明,在短期回生过程中,β-CD抑制淀粉回生效果明显,强于单甘酯;β-CD与直链淀粉结合形成络合物,牵制了游离直链淀粉使其处于不规则状态,从而延缓直链淀粉有序结晶,达到抑制淀粉回生的目的。

关键词: &beta, -环糊精, 短期回生, 籼米淀粉

Abstract: The inhibiton effects and the mechanism of β-cyclodextrin against starch retrogradation were studied. The results indicated that β-cyclodextrin has significant inhibition against starch system, and combination of β-cyclodextrin and amylose forms a new complex to postpone ordered crystal to inhibit the retrogradation of amylose.

Key words: &beta, -cyclodextrin; short-term retrogradation; rice starch;