食品科学 ›› 2006, Vol. 27 ›› Issue (12): 204-208.

• 基础研究 • 上一篇    下一篇

淀粉平均聚合度对抗性淀粉得率影响的研究

徐红华,徐丹鸿   

  1. 东北农业大学食品学院; 黑龙江生态工程职业学院生物技术系
  • 出版日期:2006-12-15 发布日期:2011-11-23

The Relationship between Degree Polymerization of Corn Starch and the Yield of Resistant Starch

XU Hong-hua1,XU Dan-hong   

  1. 1.College of Food Science, Northeast Agricultural University, Harbin 150030, China;2.Department of Biotechnology, Heilongjiang Ecological Engineeing and Vocational College, Harbin 150080, China
  • Online:2006-12-15 Published:2011-11-23

摘要: 在对普鲁兰酶最佳酶解条件优化的基础上,采用普鲁兰酶与耐高温淀粉酶协同制备RS(resistantstarch),改变淀粉的聚合度,分析玉米淀粉聚合度与抗性淀粉得率的关系。结果表明:提高原料淀粉中直链淀粉含量并将其聚合度控制在一定程度,可有效的提高RS得率,同时,DSC(differentialscanningcalorimeter)和X-衍射图谱表明,抗性淀粉与原玉米淀粉在结构上有着显著差异。

关键词: 抗性淀粉, 玉米淀粉, 聚合度

Abstract:  Based on the optimization parameters of pullulanase, the method of pullulanase in conjunction with termostableα-amylase was used to produce RS. With the degree of polymerization (DP) changing during this process, the relationship between DP of corn starch and the yield of resistant starch was analysised. This study illustrated that increasing in amylose content and limited DPn of starch significantly affect the yield of RS. The curve of DSC (differential scanning calorimeter) and X-ray diffraction indicated that there was significant difference between the crystal of native starch and RS(resistant starch).

Key words: resistant starch, corn starch, degree of polymerization