抗性淀粉的制备工艺.docVIP

玉米抗性淀粉的制备及性质初步研究 目 录 摘 要 1 ABSTRACT 2 第一章 绪论 3 1.1抗性淀粉的概述 3 1.2抗性淀粉的功效及应用 4 1.2.1抗性淀粉功效 4 1.2.2抗性淀粉应用 5 1.3抗性淀粉研究展望 6 第二章 实验材料与方法 7 2.1实验材料 7 2.1.1实验原材料及试剂 7 2.1.2实验仪器及设备 7 2.2实验方法和步骤 7 2.2.1试剂的制备 7 2.2.2实验流程 7 2.2.2.1葡萄糖标准曲线的测定 7 2.2.2.2 RS 的分离提纯工艺步骤 7 2.2.2.3 RS 的分离操作要点 8 2.2.2.4 RS 的分离提纯 8 2.2.2.5 RS 抗酶解性的测定 8 2.2.2.6 RS与淀粉吸湿性测定 8 2.2.2.7 RS碘吸收曲线的测定 9 第三章 实验结果与讨论 9 3.1 RS的制备 9 3.1.1葡萄糖标准曲线 9 3.1.2单因素试验 10 3.1.3正交试验 12 3.2 RS的性质测定 13 3.2.1 RS抗酶解性测定 13 3.2.2 RS吸湿性测定 14 3.2.3 RS碘吸收曲线的测定 14 第四章 结论 15 参考文献 16 致 谢 17 摘 要 抗性淀粉的定义是淀粉和降解未在健康人小肠吸收 对身体无法消化由于，如整体和部分碾磨谷物马铃薯，香蕉原生颗粒或淀粉，RS3，一小部分消化的淀粉生理，减少血糖和胰岛素水平有助于结肠和少数玉米含有丰富的高直链淀粉，这使得它非常适合用于RS准备。高淀粉玉米淀粉被用于我们的研究通过高压灭菌的冷却4个因素均对粗抗性淀粉的产量有显著影响。采用此法制备抗性淀粉的适宜条件为淀粉浓度为30%，温度为121摄氏度，加热时间为20min，酸浓度为8.0，4度下放置24 h，抗性淀粉的得率可达到9.8％。并初步研究了玉米抗性淀粉的性质包括热特性 碘吸收曲线等。 关键词：高直连玉米淀粉 抗性淀粉 制备 性质 ABSTRACT Resistant starch (RS) was defined as the starch and the products of starch degradation that are not absorbed in the small intestine of healthy individuals [1]. RS was classified for nutritional purposes into three categories: RS1, physically inaccessible for digestion due to entrapment in a nondigestible matrix, e.g., whole and partly milled grains; RS2, native granule or ungelatinized starch as in raw potato andbanana; and RS3, an indigestible starch fraction formed after autoclaving of the starch that may be present in cooled or cooked starchy foods. Resistant starch was reported to have physiological effects as dietary fiber. The physiological effects associated with RS include, mainly, decrease of plasma glucose or insulin level, which might be helpful in the overall maintenance of colonic health and prevention of a few specific diseases. It is well known that high-amylose maize starch is rich in amylose, which makes it very suitable for RS preparation. High-amylose maize starch was used in our study to prepare RS through autoclaving–cooling cycle that had widely been used in many