抗性淀粉制备工艺研究

采用酸变性和沸水浴的方法，对小麦和甘薯淀粉进行处理，以抗性淀粉得率作为评价指标，研究了在不同的淀粉乳浓度，盐酸用量，酸解时间，沸水浴时间，不同冷藏温度和时间条件下，小麦和甘薯淀粉糊化后形成抗性淀粉得率的变化情况，得到在不同条件下抗性淀粉得率受影响的趋势。     

酸解-水热处理对甘薯抗性淀粉形成的影响研究

采用酸变性和沸水浴的方法,对甘薯淀粉进行处理,以抗性淀粉得率作为评价指标,通过正交试验和响应面分析,得出甘薯抗性淀粉最优制备条件为:酸解时间为1.44h、盐酸用量为1.28%、水与淀粉的比为8.32:1、沸水浴时间为3.08h;抗性淀粉得率13.91%。     

大米抗性淀粉制备工艺研究

采用酸变性和沸水浴方法，对大米淀粉进行处理，以抗性淀粉得率作为评价指标，研究了在不同淀粉乳浓度、盐酸用量、酸解时间、沸水浴时间条件下，大米淀粉形成抗性淀粉得率的变化情况；在此基础上，进行正交实验，对正交实验结果采用极差分析，得到制备大米抗性淀粉的最佳工艺条件：酸解时间2h，盐酸用量2％，淀粉与水之比1：9，沸水浴时间2．5h。     

抗酶解小麦淀粉制备工艺研究

采用酸变性和沸水浴的方法，对小麦淀粉进行处理，以抗酶解淀粉得率作为评价指标，通过正交试验和响应面分析，得出小麦抗酶解淀粉最优制备条件为：酸解时间为1.96h、水与淀粉的比为8．14：1、沸水浴时间为2．14h、盐酸用量为1．38％；抗酶解淀粉得率13．01％。     

淮山药抗性淀粉的制备及共性质

采用酸变性和沸水浴的方法,对淮山药淀粉进行处理,以抗性淀粉得率作为评价指标,通过正交实验得出淮山药抗性淀粉的最优制备条件为:淀粉与水比例1:9,酸用量3%,酸解时间3h,沸水浴时间3.5h,冷藏老化时间36h,抗性淀粉得率12.25%.与原淀粉比较,淮山药抗性淀粉耐酸性增强,可长时间抵抗酶的水解,吸湿性有所提高.     

抗酶解小麦淀粉制备工艺研究

采用酸变性和沸水浴的方法 ,对小麦淀粉进行处理 ,以抗酶解淀粉得率作为评价指标 ,通过正交试验和响应面分析 ,得出小麦抗酶解淀粉最优制备条件为 :酸解时间为 1 96h、水与淀粉的比为 8 14∶1、沸水浴时间为 2 14h、盐酸用量为 1 38% ;抗酶解淀粉得率 13 0 1%。     

压热法制备甘薯抗性淀粉的工艺优化

利用压热法结合响应面分析法,优化甘薯抗性淀粉的制备工艺。以甘薯全粉为原料,研究全粉乳质量分数、pH、压热温度、压热时间、冷藏时间对甘薯抗性淀粉得率的影响。结果表明,响应面分析法得到甘薯抗性淀粉的最佳制备工艺条件为:全粉乳质量分数25.50%、pH7.30、压热温度120 ℃、压热时间31.20 min、冷藏时间24 h。在此条件下,甘薯抗性淀粉的得率为9.41%,与理论值较为接近,响应面模型与实际情况拟合良好,为获得甘薯抗性淀粉的工业化生产提供了参考。     

微波-酶法制备甘薯抗性淀粉的工艺研究

以甘薯淀粉为原料,用微波辅助加热酶法制备甘薯抗性淀粉,通过单因素和响应面实验,确定其最佳工艺条件为:淀粉质量分数为11%,微波时间为300s,微波功率800W,普鲁兰酶添加量为78ASPU/g(淀粉干基),脱支处理时间为24h。在该实验条件下,抗性淀粉得率最高值为31.25%,可为今后甘薯抗性淀粉的制备及在食品工业中的应用提供参考。     

玉米抗性淀粉制备工艺的优化研究

以普通玉米淀粉为原料,通过正交试验确定了压热法和酸解法生产抗性淀粉的最佳工艺.研究了各因素对抗性淀粉产率的影响.压热法最佳工艺:20%淀粉乳于120℃加热75min,产率为23.5%;酸解法最佳工艺:30%淀粉乳经2%HCI水解1h后沸水浴1.5h,抗性淀粉得率为27.24%.综合成本及RS产率得出,酸解法优于传统压热法.     

老化条件对抗性淀粉形成的影响

采用微波-酶法制备小麦抗性淀粉,研究老化条件对小麦抗性淀粉形成的影响.实验结果表明,采用15%的淀粉乳浓度十60℃、24h循环老化2次,抗性淀粉得率最高可达17.0%.老化因素对抗性淀粉得率的影响次序为:老化温度＞淀粉乳浓度＞老化时间＞pH值.     

颗粒态绿豆抗性淀粉的制备及性质研究

以绿豆淀粉为原料,采用湿热处理制备颗粒态抗性淀粉,并研究其颗粒形貌、直链淀粉含量、溶胀度、黏度及结晶性质等。试验表明:淀粉经过湿热处理后,抗性淀粉含量显著提高;湿热处理淀粉仍保持完整的颗粒外观,属于颗粒态抗性淀粉,部分淀粉颗粒表面出现了裂纹和凹坑,偏光十字强度有所减弱;湿热处理淀粉的直链淀粉含量明显增加,而溶解度、膨胀度和峰值黏度下降,淀粉糊化变得困难;X-射线衍射图谱表明原淀粉和湿热处理淀粉都为"A"型结晶,且湿热处理淀粉在15.2°、17.4°、22.9°左右的衍射峰强度有所加强。     

湿热处理对不同晶型淀粉理化性质及消化性的影响

采用三种不同晶型淀粉即玉米淀粉(A型)、马铃薯淀粉(B型)、豌豆淀粉(C型)为原料,在水分含量为25%、温度120℃条件下湿热处理13 h,研究湿热处理对不同晶型淀粉的理化性质及消化性的影响。研究表明,与原淀粉相比,经湿热处理的三种淀粉的结晶结构均发生了改变,玉米淀粉由A型变为了A+V型,马铃薯淀粉和豌豆淀粉分别由B型和C型变为了A型;三种淀粉颗粒表面均出现了不同程度的破损;三种淀粉的部分颗粒的偏光十字的中心强度有所减弱;三种淀粉样品的糊化温度均升高,但A型和B型淀粉的焓值降低,而C型淀粉的焓值升高;三种淀粉的抗性组分含量均有所升高,抗消化性显著增强,其中C型淀粉变化最明显。     

Long- and short-range structural changes of recrystallised cassava starch subjected to in vitro digestion

The conformational and structural order of resistant starch type III made from cassava starch was studied. The gelatinized starch was debranched using pullulanase and then recrystallised by annealing, temperature-cycling or heat-moisture treatment. Subsequently, the recrystallised products were subjected to in vitro digestion using porcine pancreatic α-amylase and amyloglucosidase. The undigested and digested products were analyzed for polymer chain distribution, crystallinity, molecular order, structural conformations and thermal stability using high performance anion exchange chromatography, wide angle X-ray diffraction, Fourier transform infrared spectroscopy, ¹³C CP/MAS nuclear magnetic resonance and differential scanning calorimetry, respectively. Average degree of polymerisation increased from 20 to 22 glucose units upon digestion. Both the undigested and digested starches comprised mixtures of A, B and V crystalline types. Percentage of crystallinities by X-ray diffraction were 40.9%, 50.7% and 56.2% in annealed, temperature-cycled and heat-moisture treated starches, respectively. These values increased to 47.9%, 54.4% and 58.2%, respectively, in the digested products. The ordered fractions in the undigested annealed, temperature-cycled and heat-moisture treated starches were 69.3%, 71.4% and 79.2%, respectively, as determined by ¹³C CP/MAS nuclear magnetic resonance. However, the disordered phase was indistinct in the digested products although the contents of non-crystalline conformations were significantly (p < 0.01) higher. The melting enthalpies of the digested residues increased by factors of 2.50 in annealed, 2.53 in temperature-cycled and 2.06 in heat-moisture treated starches, suggesting molecular rearrangement in a manner related to the enzyme susceptibility of the initial materials.     

湿热处理对玉米淀粉性质的影响

研究了湿热处理对不同直链淀粉含量的普通玉米淀粉?高直链玉米淀粉和蜡质玉米淀粉性质的影响。试验证明,经湿热处理后,三种玉米淀粉的颗粒形状都没有发生明显的变化,偏光十字也没有消失,但表面出现一些裂纹;湿热处理不会改变三种玉米淀粉的晶型,但经湿热处理后玉米淀粉的晶体结构变强,糊化温度提高,糊黏度降低。     

湿热处理对淀粉改性的研究进展

湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件，对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

湿热处理改性淀粉的研究进展

湿热处理是改性淀粉的一种新的物理方法。本文列举了不同种类淀粉的湿热处理条件，对湿热处理影响淀粉的理化性质如颗粒形貌、糊化性质、以及对酸和酶的敏感性等作了概述。最后阐述了湿热处理对淀粉作用的机理及发展。