三种环糊精对红薯淀粉理化性质和消化性影响.pdfVIP

8 粮食与油脂 2016 年第 29 卷第 3 期 三种环糊精对红薯淀粉理化性质和消化性影响 李学红，陈智静，陆　勇，聂钰洪 （郑州轻工业学院食品与生物工程学院，　河南郑州　450002 ） α β γ 摘　要：将 –、–、– 环糊精分别按照一定比例加入到红薯淀粉中，研究三种环糊精对红薯淀粉 糊透光率、冻融稳定性、老化程度的影响。结果表明：随着红薯淀粉中三种环糊精用量的增加，红 薯淀粉糊的透光率先增加后减小、冻融稳定性得到改善、老化程度减小。随着三种环糊精用量的 增加，三种环糊精改性红薯淀粉中的直链淀粉含量呈减小趋势，快消化淀粉（RDS ）含量先减小后 增加，慢消化淀粉（SDS ）含量先增加后减小，抗性淀粉（RS ）含量先增加后减小。其中加入2% β – 环糊精改性的红薯淀粉的慢消化淀粉含量最高，达到了31.09%。 α β γ 关键词：– 环糊精；– 环糊精；– 环糊精；红薯淀粉；理化性质；消化性 Effects of three cyclodextrins on physicochemical properties and digestibility of sweet potato starch LI Xue-hong ，CHEN Zhi-jing ，LU Yong ，NIE Yu-hong （College of Food and Bioengineering ，Zhengzhou University of Light Industry ，Zhengzhou 450002 ，Henan ，China ） α β γ Abstract ：The – ，– ，– cyclodextrin were respectively added to sweet potato starch with a certain scale to study the effects of three cyclodextrins on the transmittance ，freeze–thaw stability ，aging degree of sweet potato starch. The results showed that the transmittance of sweet potato starch increased first and then decreased ，the freeze–thaw stability of sweet potato starch improved ，the aging degree of sweet potato starch decreased with the increase of cyclodextrin.The amylose content of modified sweet potato starch decreased ，the rapidly digestible starch （RDS ） decreased first and then increased ，the slowly digestible starch （SDS ） increased first and then decreased ，the resistant starch （RS ） increased first and then decreased with the increase of cyclodextrin. The largest slowly digestible starch content of sweet potato starch modified by β – cyclodextrin was 31.09% when the content of β–cyclodextrin was 2%. α β