淀粉的消化性能与RVA曲线特征值的相关性研究-食品科学.pdf

16 2009, Vol. 30, No. 05 食品科学 ※基础研究 1,2 1, 1 缪 铭 ，江 波 * ，张 涛 (1.江南大学食品科学与技术国家重点实验室，江苏无锡 214122 ；2.江南大学食品学院，江苏无锡 214122) ：采用RVA 测定了禾谷类淀粉、块根类淀粉及豆类淀粉的黏滞性谱，并探讨淀粉的消化性能与RVA 谱特 征值的相关性。结果表明，不同品种淀粉总体崩解值与易消化淀粉(RDS)呈极显著正相关(r=0.741 ，p ＜0.01) ，与 慢消化淀粉(SDS)呈极显著负相关(r= －0.833 ，p ＜0.01) 。对于禾谷类淀粉，淀粉热糊的崩解值与RDS 呈极显著 正相关(r=0.970，p ＜0.01)，与SDS、抗性淀粉(RS)均呈显著负相关(r= －0.906，p ＜0.05 ；r= －0.978，p ＜0.01)； 对于块根类淀粉，崩解值与SDS 呈显著负相关(r= －0.987，p ＜0.05)，与RS 呈显著正相关(r=0.989，p ＜0.05)；对 于豆类淀粉，崩解值与SDS 呈负相关(r= －1.000，p ＜0.05) ，糊化温度与RDS 呈正相关(r=0.998 ，p ＜0.05) 。 ：消化性能；黏滞性；RVA 谱；糊化 Correlation Analysis between Starch Digestibility and Rapid Viscosity Analyzer Profile Characteristics MIAO Ming 1,2 ，JIANG Bo 1,* ，ZHANG Tao 1 (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Rapid viscosity analyzer (RVA) was used to determine viscosity profiles of cereal, tuber and legume starches, and the correlation between starch digestibility and RVA profile characteristics was investigated in this study. The results showed that the total breakdown values of different starches are positively correlated with rapidly digestible starch (RDS) (r=0.741, p＜0.01) but negatively correlated with slowly digestible starch (SDS) (r= －0.833, p＜0.01). For cereal starches, the breakdown value of hot paste is positively correlated with RDS (r=0.970, p＜0.01) but negatively correlated with SDS and resistant starch (RS) (r=－0.906, p ＜0.05; r= －0.978, p ＜0.01, respectively). For tuber starches, the breakdown value is negatively correlated with SDS