酶脱支处理对颗粒态缓慢消化淀粉形成的影响
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(哈尔滨商业大学 食品科学与工程省级重点实验室, 黑龙江 哈尔滨 150076)

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Effect of Enzyme Debranching Treatment on Formation of Granular Slowly Digestible Starch
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(Provincial Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)

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    摘要:

    以玉米淀粉为原料,研究了低于淀粉糊化温度条件下酶脱支处理对直链淀粉溶出及缓慢消化淀粉形成的影响。选取不同条件产物,采用Guraya法测定酶脱支处理后的缓慢消化淀粉含量的变化,从而研究酶脱支处理过程上清液中溶出的直链淀粉与沉淀淀粉颗粒态缓慢消化淀粉含量之间的关系。并利用扫描电子显微镜、X-射线衍射仪、差示扫描量热仪等进一步研究酶脱支淀粉的颗粒形貌、结晶特性、热焓特性。结果表明,直链淀粉溶出量与缓慢消化淀粉形成具有相关性;低于糊化温度下通过酶脱支制备缓慢消化淀粉能提高淀粉颗粒表面的疏松度;相对于结晶的数量,结晶的质量对淀粉消化性影响更大;酶脱支处理后,淀粉糊化的起始温度、峰值温度、终止温度均有所增加,糊化温度区间变小,糊化焓降低。

    Abstract:

    Using corn starch as raw material, the effect of debranching treatment on amylose leaching and formation of slowly digestible starch was studied below gelatinization temperature. Based on Guraya method, the SDS contents under various conditions were determined. A correlation between amylose leaching and SDS content was established. The granule morphology, crystallization properties, and thermal properties of starches were carried out through scanning electron microscope, X-ray diffraction, and differential scanning calorimetry. The results showed that amylose leaching was associated with SDS formation. The looseness of the starch surface was improved after debranching treatment below the gelatinization temperature while the crystal quality had greater influence on the formation of SDS compared with quantity. After debranching treatment onset temperature, peak temperature, and conclusion temperature of the corn starch increased, while gelatinization temperature range and enthalpy change decreased.

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赵凯,陈威,宫玉晶,刘宁,陈凤莲,杨春华.酶脱支处理对颗粒态缓慢消化淀粉形成的影响[J].食品科学技术学报,2019,37(2):42-47.

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  • 收稿日期:2018-12-18
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  • 在线发布日期: 2019-04-04
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