压热酶法制备碎米抗性淀粉的工艺及其结构特性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.2 压热-酶法制备碎米抗性淀粉的工艺及其结构特性研究 吴红引，王泽南，张秋子，李莹，刘鹏 （合肥工业大学生物与食品工程学院，安徽 合肥 230009） 摘要：研究以碎米为原料压热-酶法制备抗性淀粉的工艺。通过单因素和正交试验，获取最佳工艺条件：淀粉浆质量浓度 20%、 压热温度 125 ℃、压热时间40 min 、普鲁兰酶添加量3.5 U/g 干淀粉、酶解时间 6 h。在此条件下碎米抗性淀粉得率为 16.8%；采用扫 描电镜观察分析表明碎米抗性淀粉具有更稳定的晶体结构，具有抗酶解性；运用 X-射线衍射图谱分析其结晶性，发现原碎米淀粉为 A 型，而碎米抗性淀粉的结晶结构为 B 、V 型结合体，表明抗性淀粉是难消化的。 关键字：碎米；抗性淀粉；压热；普鲁兰酶；工艺；结构特性 文章篇号：1673-9078(2011)2-166-169 Enzymatic Pressure-heating Preparation of Broken Rice Resistant Starch and its Structural Properties WU Hong-yin, WANG Ze-nan, ZHANG Qiu-zi, LI Ying, LIU Peng (School of Biotechnongy and Food Engineering, Hefei University of Technology, Hefei 23009, China) Abstract: Enzymatic pressure-heating preparation of broken rice resistant starch was studied and optimized through single factors and orthogonal tests as follows: 20 g/mL of starch slurry concentration, 125 ℃ of autoclaving temperature, 40 min of holding time, 3.5 U pullulanase per gram of dry starch and 6 h of enzymolysis. Yield of resistance starch was 16.8% under these conditions. Scanning electron microscope observation indicated that the broken rice resistant starch had the stable crystal structure with anti-enzymolysis property. X-ray diffraction of its crystallinity showed that broken rice starch was of A type, while the broken rice resistant starchs crystallization structure was of the coalition of B and V types. Those indicated that the resistant starch was the stodginess. Key words: broken rice; resistant starch; terilizing boiler; pullulanase; technongy; structural properties RS3 型抗性淀粉即老化淀粉，对热十分稳定且抗 大米是中国乃至亚洲最主要的粮食品种之一，大