α-淀粉酶水解马铃薯淀粉制备抗性淀粉

以马铃薯淀粉为原料,研究制备RS3型抗性淀粉制备工艺,以抗性淀粉制备产率为考察指标,探讨淀粉浓度、淀粉糊化温度、酶加量、作用时间、作用温度、老化温度和时间等对抗性淀粉产率影响。结果表明,马铃薯回生抗性淀粉最佳制备工艺参数分别为:淀粉乳浓度为10%、高压温度120℃、高压时间30min、α–淀粉酶加入量为120U/mL,淀粉溶液酶解时间30min、pH为6、老化温度4℃、老化时间12h,马铃薯回生抗性淀粉产率达1.126%。     

马铃薯抗性淀粉理化性质的研究

以马铃薯原淀粉为对照,研究了纤维素酶-压热法制备的马铃薯抗性淀粉的理化性质。结果表明,马铃薯原淀粉颗粒呈椭球形,表面光滑;而抗性淀粉的颗粒状结构消失,形成了连续的致密结构,表面不再光滑。红外光谱分析表明,抗性淀粉分子中未出现新的基团,只较原淀粉形成了更多的氢键。马铃薯原淀粉的分子晶型为A型,整体结晶度为22.82%;抗性淀粉的分子晶型为B型,整体结晶度为29.64%。马铃薯抗性淀粉的溶解度、透明度远远低于原淀粉;膨润度、持水性优于原淀粉。抗性淀粉的沉降速度较快,沉降性比原淀粉强。原淀粉糊化温度为65.8 ℃,峰值黏度可达到10 770 mPa·s;而抗性淀粉其糊化温度高于95 ℃。     

微波湿热处理对马铃薯抗性淀粉含量及性质的影响

在湿热条件下,采用不同微波条件对马铃薯淀粉进行处理,运用扫描电子显微镜、布拉本德粘度仪,对微波处理前后的物化性质进行了研究。结果表明,经微波辐射处理后,淀粉颗粒表面会出现小孔和凹坑;马铃薯淀粉中抗性淀粉和直链淀粉的含量、糊化转变温度及其范围、热糊稳定性和凝沉性得到提高;马铃薯淀粉的膨胀度、溶解度和粘度降低。      

中式烹饪对番茄中类胡萝卜素组成的影响

目的:通过本实验研究中式烹饪对番茄中番茄红素的数量和几何异构体组成的影响。方法:本研究选择了油炒和水煮两类中式烹饪方式,通过已建立的C30-HPLC-PDA方法测定了烹饪番茄中的番茄红素数量变化和几何异构体组成。结果与结论:对数据的评价表明中式烹饪对番茄块中的总类胡萝卜素含量仅有有限的影响,但油炒方式可以使更多的番茄红素从组织中释放出来,并顺式异构化。     

马铃薯抗性淀粉结构特征及体外消化特性的研究

研究马铃薯抗性淀粉的结构特征与体外消化特性。方法 以马铃薯淀粉为对照, 采用红外光谱仪、XRD、DSC等手段研究了马铃薯抗性淀粉的碘吸收特性、颗粒形貌、晶型结构形态、热特性等。通过模拟体外消化评价了抗性淀粉的消化性能。结果 马铃薯淀粉和抗性淀粉碘吸收曲线最大吸收峰在580~600 nm,马铃薯抗性淀粉分子量分布更集中。马铃薯淀粉为B型结晶结构, 马铃薯抗性淀粉为C型结晶结构。SEM观察显示：马铃薯淀粉分子颗粒完整, 表面光滑, 整体呈不规则的椭圆形; 马铃薯抗性淀粉分子为不规则多面体, 分子表面粗糙、有凹陷, 且有少量的层状起伏; 红外光谱分析表明抗性淀粉未出现新的基团。DSC检测发现：马铃薯抗性淀粉的热稳定性更高; 马铃薯淀粉和抗性淀粉酶解前2 h内消化速率迅速增加, 酶解2 h后速率减慢, 消化速率逐渐趋于平缓, 血糖指数分别为70.42、40.50。结论 说明马铃薯抗性淀粉具有较致密的结晶结构和酶抗性, 抗消化性显著。     

马铃薯抗性淀粉对高脂血症大鼠的降血糖血脂作用

探究马铃薯抗性淀粉对高脂血症大鼠的降血糖血脂作用,48只大鼠,按体重随机分成空白对照组和模型对照组,高脂饲料饲喂2周后按总胆固醇(TC)水平随机分为5组:高脂模型组,阳性对照组,马铃薯抗性淀粉高、中、低剂量组.干预6周,测定各组大鼠的体质量、肝脏系数、血脂水平等指标,并观察大鼠肝脏组织病理切片.结果发现,与空白组比较,...     

马铃薯抗性淀粉的微波预处理条件及性质研究

采用微波-酶解复合法制备马铃薯抗性淀粉,在酶作用条件固定的条件下,研究微波预处理对马铃薯抗性淀粉含量的影响。结果表明,在淀粉乳浓度15%、微波作用时间90 s、微波功率800 W的条件下,得到的抗性淀粉含量最高为17.2%。在此基础上对优化制得的马铃薯抗性淀粉理化性质进行研究。结果表明,与原淀粉相比,马铃薯抗性淀粉表面变得粗糙不平,产生了凹陷的不规则形态;马铃薯抗性淀粉的持水性、吸水性明显高于原淀粉,而乳化能力及乳化稳定性都要低于原淀粉;马铃薯抗性淀粉比原淀粉更难糊化,糊粘度也远低于原淀粉,但粘度稳定性及凝胶能力明显强于原淀粉;马铃薯抗性淀粉具有较强的抗酸解性,可以广泛应用于酸性食品中。     

马铃薯抗性淀粉在酸奶中的应用

为了研究马铃薯抗性淀粉在酸奶中的应用效果,以市售酸奶中常用的羟丙基二淀粉磷酸酯为对照,以马铃薯抗性淀粉、果胶、琼脂及其复合配方作为试验组,测定酸奶的黏度、乳清析出率等品质指标,并对感官品质如色泽、气味和组织状态进行评定。结果显示,单独使用马铃薯抗性淀粉做为乳化稳定剂,具有良好的色泽、口感和滋气味,但是组织状态不佳,与果胶、琼脂复配使用能相互弥补不足,当马铃薯抗性淀粉添加量为1.50%,果胶添加量为0.03%,琼脂添加量为0.15%时,酸奶的总体品质达到最佳。     

马铃薯抗性淀粉生产方法及其应用进展

抗性淀粉是近年来发展起来的一个新产品,其功能类似膳食纤维,并具有膳食纤维所不及的优点,已成为国内外食品界和医学界研究的热点。我国是世界马铃薯生产大国,但缺乏马铃薯高附加值产品的开发。本文概述了马铃薯抗性淀粉在国内外的生产方法及其在食品加工中的应用,并对马铃薯抗性淀粉的研究作出展望。     

中式烹饪工业化的意义可能性及采用的措施

随着改革开放、国民经济持续发展，人民生活水平正在不断提高，人们的膳食结构也随之发生了变化。如何使中式烹任能适应这种变化是关系到我国人民生活质量能否真正达到小康水平的战略问题。下面就我国烹任现状的分析、工业化的意义、可能性及应采取的措施进行探讨。1中式急任的现状改革开放使饮食服务业得到了迅速发展，主要表现了新建和扩建了一批水准较高的宾馆饭店，饭店、小吃部的数量有了明显的增长，服务水平也有了较大地提高。传统食品小吃等生产的工业化程度有了进一步的提高，这无疑对城镇居民的饮食行业产生很大的影响，户外就餐…     

DPPH法研究不同品种甘薯抗性淀粉抗氧化性

该实验采取DPPH方法研究不同品种甘薯抗性淀粉在浓度、温度、离子等因素影响下抗氧化性。结果表明:不同品种甘薯抗性淀粉抗氧化性具有明显差别,在最佳浓度条件下,苏薯八号、日本黄薯、京薯六号、香蕉薯、金海二号、水果薯、美国黑薯、德国黑薯、花心薯抗性淀粉对DPPH自由基抑制率分别为:84.0%、91.4%、83.7%、78.1%、78.3%、78.3%、83.7%、98.2%、68.2%;在最佳温度条件下,苏薯八号、日本黄薯、京薯六号、香蕉薯、金海二号、水果薯、美国黑薯、德国黑薯、花心薯抗性淀粉对DPPH自由基抑制率分别为:62.3%、63.9%、58.8%、62.6%、67.7%、69.0%、79.1%、75.2%、60.6%;与Vc抗氧化性比较,德国黑薯抗氧化性最强,为Vc1.03倍。     

Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L⁻¹ Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.     

直链淀粉含量对抗性淀粉形成的影响

考察不同直链淀粉含量的高直链玉米淀粉形成抗性淀粉的能力。结果表明:随着直链淀粉含量的增加抗性淀粉含量增大,最高可达20.74%,普通玉米淀粉的抗性淀粉得率仅为9.09%。     

多种酶法处理提高马铃薯回生抗性淀粉制备率

以马铃薯淀粉为原料,以抗性淀粉制备产率为考察指标,研究α–淀粉酶、糖化酶和纤维素酶种类、酶加量、酶解时间、酶解温度、酶解pH、多种酶最佳配比及酶解顺序对RS3型抗性淀粉制备产率影响。固定条件:淀粉乳10%,高压温度120℃,高压时间30min,老化温度4℃,老化时间12h,糖化酶单独处理制备马铃薯回生抗性淀粉最佳酶解工艺条件为:糖化酶加量为1,200U/mL,酶解时间为60min,pH为5.0,酶解温度为55℃,制备产率达8.862%;纤维素酶单独处理制备马铃薯回生抗性淀粉最佳酶解工艺条件为:纤维素酶加量为40U/mL,酶解时间为45min,pH为5.0,酶解温度为35℃,制备产率达17.748%。α–淀粉酶、糖化酶和纤维素酶两两联合处理、三种酶共同处理均使马铃薯回生抗性淀粉制备产率降低;而纤维素酶处理可大大提高马铃薯回生抗性淀粉制备产率。RS3制备过程系为通过破坏纤维素等阻隔淀粉分子聚集的非淀粉物质提高制备产率,比将淀粉分子分解从颗粒结构中释放出以提高RS3制备产率更为有效。     

Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

The effects of different cooking conditions and concentrations on the freeze-thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen by taking the starch pastes at peak consistency (SP/Peak), at half breakdown consistency (SP/HB), after being held at 95°C for 15 min (SP/95°C) and after the whole pasting cycle (SP/25°C) in the Brabender Amylograph. The concentration effect was studied with the starch pastes after a whole pasting cycle at 35, 50 and 65 g kg^?1. Depending on cooking conditions and concentration, the rheological responses in changes of complex modulus (G*) and phase angle () of the starch pastes, with regard to the number of freeze-thaw cycles, differed considerably. This indicated that the starch pastes had undergone various structural changes during freeze-thaw treatments. With an increased extent of pasting, and with an increased starch concentration, the rheological responses indicative of the destabilisation process of the starch pastes were, in general, delayed. The number of freeze-thaw cycles required for the appearance of a peak in G*, related to the first syneresis, was one, two, five and six for SP/Peak, SP/HB, SP/95°C and SP/25°C, respectively. For the starch pastes at 35, 50 and 65 g kg^?1, it was four, six and seven cycles, respectively. Based on these rheological data, it was suggested that the amount of inter-mingled amylose and amylopectin in the dispersion of hydroxypropyl starch paste is the main controlling factor, which plays a critical role in the rheological response as well as in the syneresis.     

Effect of food processing on the resistant starch content of cereals and cereal products – a review

Depending on the conditions, processing of cereal grains may cause an increase or a decrease in the resistant starch (RS) content. This review discusses the impact of some of the processing techniques (cooking, tempering and extrusion) on the RS contents of cereals and cereal products. In addition to processing, the review briefly summarises the effects of lipids, dietary fibre and sugars, which may be present within the food matrix, on starch digestibility. The review also provides definitions for the four types of RS (RS type 1, 2, 3 and 4) and brief information about the beneficial effects of RS on human health.     

“宜糖米”主成分及添加剂对抗性淀粉影响的研究

宜糖米是新型高直链淀粉的大米品种,具有开发高抗性淀粉产品的潜力。本文以宜糖米作为原料,系统研究了宜糖米内源蛋白、脂肪、直链淀粉,以及外源添加脂类、蛋白、胶体、盐和糖对抗性淀粉得率的影响,并分别建立各影响因素的回归模型,在此基础上对外源添加剂对抗性淀粉得率的影响程度进行了综合回归分析。结果表明,在各影响因素中,直链淀粉含量和RS得率显著正线性相关,内源蛋白和脂肪对RS得率有抑制作用,而外源添加剂在不同的添加量下,对RS得率的影响并不一致。在开发宜糖米高抗性淀粉新产品时,可以对照本文建立的回归方程系数表控制原料的成分配比以降低或提高RS的得率,从而为宜糖米的开发利用提供重要依据。