食品科学 ›› 2008, Vol. 29 ›› Issue (10): 118-120.

• 基础研究 • 上一篇    下一篇

微波辐射对抗性淀粉形成的影响

 杨光, 杨波, 丁霄霖   

  1. 上海理工大学医疗器械与食品学院食品研究所; 江南大学食品学院;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Effects of Microwave Irradiation on Formation of Resistant Starch

 YANG  Guang, YANG  Bo, DING  Xiao-Lin   

  1. 1.Institute of Food Science and Engineering,School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
  • Online:2008-10-15 Published:2011-12-08

摘要: 微波处理使支链淀粉和直链淀粉发生较严重的降解,产生大量的分子量相对较小的淀粉,对抗性淀粉的形成有显著影响。研究表明:适当的降解有利于抗性淀粉的形成,过度的降解则不利于抗性淀粉的形成,水分含量为75%时,抗性淀粉的产率最高。

关键词: 微波, 抗性淀粉

Abstract: By gel permeation chromatography (GPC),it was found that microwave irradiation causes serious degradation of starch molecules in short time. Proper degradation is beneficial to the formation of resistant starch (RS). At different water contents,the extents of degradation are different. For example,at 85% water content the extent is the most serious but at 45% water content the extent is the most slight. 75% water content is the most suitable and the maximum yield of RS is achieved.

Key words: microwave, resistant starch