食品科学

• 基础研究 • 上一篇    下一篇

酶脱支处理对玉米缓慢消化淀粉形成的影响

赵 凯1,李 君1,谷广烨2   

  1. 1.哈尔滨商业大学 食品科学与工程省级重点实验室,黑龙江 哈尔滨 150076;2.海南省海洋与渔业厅,海南 海口 570204
  • 出版日期:2017-01-15 发布日期:2017-01-16

Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch

ZHAO Kai1, LI Jun1, GU Guangye2   

  1. 1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China;
    2. Department of Ocean and Fisheries of Hainan Province, Haikou 570204, China
  • Online:2017-01-15 Published:2017-01-16

摘要: 以玉米原淀粉为原料,研究普鲁兰酶脱支处理糊化后制备缓慢消化淀粉(slowly digestible starch,SDS)过程中各影响因素(温度、pH值、酶用量、贮藏及干燥条件)对SDS形成的影响。结果表明,在57.5 ℃、pH 4.9、酶用量60 U/g的条件下脱支8 h,然后煮沸灭酶30 min,再经4 ℃冷藏、60 ℃干燥后,可得SDS含量为31.09%的产品。原淀粉、酶脱支处理样品及脱支并去除快速消化淀粉样品的X射线衍射图谱表明,脱支处理后,玉米淀粉结晶结构由A型向B型转变。因此,通过酶脱支处理提高SDS含量的可能原因是形成了新的结晶结构,SDS含量与结晶的数量和质量有关。采用酶法制备SDS具有较好的工业化应用前景。

关键词: 玉米淀粉, 脱支处理, 普鲁兰酶, 缓慢消化淀粉

Abstract: Purpose: To evaluate the effect of temperature, pH, enzyme dose, and cooling and drying conditions on the
formation of slowly digestible starch (SDS) from gelatinized native corn starch by pullulanase debranching treatment.
Methods: Pullulanase debranching for 8 h at 57.5 ℃ and pH 4.9 with an enzyme dose of 60 U/g, enzyme inactivation by
boiling for 30 min, cooling at 4 ℃ and drying at 60 ℃ gave a product containing 31.09% SDS. The X-ray diffraction patterns
of native starch, debranched starch, and debranched starch not containing readily digestible starch (RDS) indicated that the crystal
structure of native starch changed from type A to B after debranching treatment. Conclusion: The enhanced production of SDS by
pullulanase debranching may be due to the formation of a new crystal structure. SDS content is closely connected with the quantity
and quality of crystal structures. The proposed conditions have a great potential in the industrial production of SDS.

Key words: corn starch, debranching treatment, pullulanase, slowly digestible starch (SDS)

中图分类号: