酶法制备的蜡质玉米淀粉β-限制糊精性质

食品科学 ›› 0, Vol. ›› Issue (): 28-32.

酶法制备的蜡质玉米淀粉β-限制糊精性质

邵兰兰^1.2,赵燕^1.2,涂勇刚³,杨有仙^1.2,李建科^1.2,李鑫^1.2,董攀^1.2,邓文辉^1.2

1.南昌大学生物质转化教育部工程研究中心 2.南昌大学食品科学与技术国家重点实验室 3.江西农业大学食品科学与工程学院

收稿日期:2011-06-09 修回日期:2011-09-17 出版日期:2011-10-15 发布日期:2011-10-12
通讯作者: 赵燕 E-mail:zhaoyan@ncu.com.cn
基金资助:
江西省教育厅青年科学基金项目;江西省科技厅项目

Properties of Beta-limit Dextrin Prepared by Enzymatic Hydrolysis of Waxy Corn Starch

Received:2011-06-09 Revised:2011-09-17 Online:2011-10-15 Published:2011-10-12

摘要/Abstract

摘要： 对大麦β-淀粉酶水解蜡质玉米淀粉制备的β-限制糊精的颗粒形态、结晶性及特性进行研究。结果表明：β-限制糊精颗粒有棱角、呈不规则状，非结晶结构，β-限制糊精糊凝沉性弱，溶解度与膨润力、透明度和冻融稳定性均较原蜡质玉米淀粉有明显的改善，吸湿性比蜡质玉米淀粉略小。β-限制糊精具备的这些优良的性质和良好的加工性能，使其在食品加工业中有广阔的应用前景和很大的开发潜力。

关键词: β-限制糊精, 形态, 结晶性, 性质

Abstract: The particle morphology, crystallinity and some properties of β-limit dextrin prepared by enzymatic hydrolysis of waxy cornstarch with β-amylase were studied. The results showed that the particles of β-limit dextrin were angular, irregular and non-crystal. The dextrin revealed low retrogradation and more remarkable improvement on solubility, swelling power, transparency and freeze-thaw stability when compared with raw waxy cornstarch. Its hygroscopicity was a little lower than that of raw waxy cornstarch. Due to its unique properties and excellent processing performance, the application prospect ofβ-limit dextrin in the food processing industry is promising.

Key words: β-limit dextrin, morphology, crystallinity, properties

中图分类号:

TS236.9

邵兰兰1,2，赵燕1,2,*，涂勇刚3，杨有仙1,2，李建科1,2，李鑫1,2，董攀1,2，邓文辉1,2. 酶法制备的蜡质玉米淀粉β-限制糊精性质[J]. 食品科学, 0, (): 28-32.

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