山药块茎抗性淀粉形成的影响因素及理化特性的分析-analysis of influencing factors and physical and chemical characteristics of resistant starch formation in yam tubers.docxVIP

目录1引言................................................................11.1淀粉的分类......................................................11.1.1淀粉在化学上的分类............................................11.1.2根据对淀粉的消化性进行分类....................................21.2抗性淀粉........................................................21.2.1抗性淀粉的分类................................................21.2.2抗性淀粉的生理功能............................................31.2.3抗性淀粉含量的检测............................................41.2.4抗性淀粉形成的影响因素........................................41.3抗性淀粉性质的研究..............................................51.3.1抗性淀粉的生理特性............................................51.3.2抗性淀粉的形态结构............................................61.3.3抗性淀粉的晶体结构............................................61.3.4抗性淀粉的熔融温度............................................61.4山药的概述......................................................61.5山药淀粉的加工..................................................71.6抗性淀粉研究中存在的主要问题....................................81.7本论文的立题意义和主要研究内容..................................82不同品种山药块茎中淀粉及抗性淀粉的相关性分析.......................102.1材料与方法.....................................................102.1.1材料.........................................................102.1.2仪器设备和试剂...............................................102.2山药各主要成分测定的方法.......................................102.2.1干物质含量的测定.............................................102.2.2淀粉含量的测定...............................................122.2.3可溶性糖含量的测定...........................................132.2.4山药淀粉的制备...............................................142.2.5直链淀粉含量的测定...........................................142.2.6支链淀粉含量的测定...........................................152.2.7抗性淀粉含量的测定...........................................152.2.8统计分析.....................................................152.3结果与分析.....................................................152.3.1不同方法制备山药淀粉的比较...................................152.3.2山药不同成分的含量比较.................