酸或酶处理对米饭抗性淀粉含量和性质的影响.PDFVIP

20 2011, Vol. 32, No. 15 食品科学 ※基础研究 王增兴，陈明芬，卢 训 (财团法人中华谷类食品工业技术研究所，台湾 新北 24937) 　　 抗性淀粉中第 3 型抗性淀粉属于回凝性淀粉，可经由各种加工处理提高其含量，以台农 71 号精白米为材 料，研究开发一种直接提高米饭中第 3 型抗性淀粉含量的制程，直接在米饭内进行酸处理或酶处理，然后检测抗 性淀粉含量的变化，并进行微差扫描热分析、X 射线衍射以及热稳定性测定。结果显示：直接在米饭内进行酶处 理之制程可以使米饭中抗性淀粉的含量由原来的 0.4% 提高至 20% 以上；微差扫描热分析结果显示加工后的米饭样 品起始糊化温度(To) 、相变高峰温度(Tp )和相变焓( ΔH )均高于未经处理米饭样品，显示淀粉结晶结构已经改变；X 射线衍射显示高抗性淀粉含量的米饭的淀粉结晶型态改变，已经由 Type A 转变成 Type V 淀粉，而热稳定性的测 定显示经由此制程提高的抗性淀粉是热稳定的。 抗性淀粉；米饭；加工；酶反应 Effects of Acid Treatment and Enzymatic Treatment on the Content and Properties of Resistant Starch in Boiled Rice WANG Tseng-hsing ，CHEN Ming-fen ，LU Shin (China Grain Products Research Development Institute, New Taipei 24937, China) Abstract：Resistant starch is difficult to digest due to its physical characteristics, which can play important roles in blood glucose regulation, body weight control, cancer prevention and other physiological activities. Resistant starch has been classified into four categories depending on resistance causes. Type III resistant starch (RSIII) is a retrograded and non-granular starch that can be generated by various types of processing. In this study, the formation of RSIII in boiled rice was explored based on acid treatment and pullulanase treatment. Both treatments could increase the content of resistant starch in boiled rice. Differential scanning calorimetry analysis revealed increased initial pasting temperature, phase transition peak temperature and phase transition enthalpy of starch in boiled rice due to the increased content of resistant starch. X-ray diffraction showed that crystal ,, ,, ,, ,, s