期刊论文

Comparison on Physicochemical Properties of the Rice Resistant Starch Prepared by Enzymatic Method and Autoclave-Enzymatic Method

Xiao, H.

中文

中国粮油学报

1003-0174

2019

34

10

23-28

10.3969/j.issn.1003-0174.2019.10.005

国家自然科学基金(31571874) 湖南省教育厅重点项目(17A228) 2017年长沙市科技计划项目(kq1701097) 长株潭国家自主创新示范区专项(2018XK2007).

本校为第一且通讯机构

对酶法及压热-酶法制备的大米抗性淀粉和淀粉凝胶的理化性质进行比较。结果表明,酶法及压热-酶法制备的大米抗性淀粉含水量从11.88%分别下降到4.05%和3.98%;大米淀粉凝胶水分含量也明显下降。酶法和压热-酶法制备的大米抗性淀粉的溶解度和膨润力都随温度的升高而增加。但两种大米淀粉凝胶的溶解度随温度呈现缓慢下降趋势。酶法制备的抗性淀粉的糊化黏度和回生值比压热-酶法大,而两种淀粉凝胶峰值黏度、谷值黏度、最终黏度、衰减值、回生值均明显降低。压热-酶法制备的大米抗性淀粉和淀粉凝胶偏光十字较弱。两种淀粉凝胶的硬度和弹性均显著增加,并且压热-酶法的硬度和弹性最大,但胶黏性较小。

In this paper, the physicochemical properties of rice-resistant starch and starch gel prepared by enzymatic hydrolysis and autoclaving-enzymatic hydrolysis were compared. The results showed that the moisture content of rice-resistant starch prepared by enzymatic hydrolysis and autoclaving-enzymatic hydrolysis decreased from 11.88% to 4.05% and 3.98%, respectively. The moisture content of the same starch gelatin gel also decreased significantly. The solubility and swelling power of rice-resistant starch prepared by enzymatic hydrolysis and autoc...