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采用不同方法制备豌豆抗性淀粉及其性质研究 总被引:2,自引:1,他引:2
以豌豆淀粉为原料,研究交联、湿热、脱支酶解3种不同方法处理后其抗性淀粉含量及其他性质的变化。实验表明:交联、湿热、脱支酶解处理均能增加豌豆抗性淀粉的含量,且脱支酶解处理>湿热处理>交联处理;交联处理后其溶解度降低,但湿热和酶解均使其溶解度增加,3种处理方式均使豌豆淀粉膨胀度降低;交联和酶解处理使豌豆淀粉的糊化温度和糊化焓增加,糊化变得困难,而湿热处理后其糊化峰变为2个;X射线衍射数据表明,交联处理不会改变豌豆淀粉的晶型,湿热处理和脱支酶解后豌豆淀粉的晶型分别由原来的C型变为A型和B型;体外消化模拟实验表明,经交联处理后豌豆淀粉消化性增加,而经湿热和酶解处理后其消化性能均降低。 相似文献
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普鲁兰酶加酶量对蜡质玉米抗性淀粉影响及性质研究 总被引:2,自引:1,他引:1
选用蜡质玉米淀粉为原料,高温糊化后采用普鲁兰酶脱支,产生短直链淀粉,重新结晶制备抗性淀粉。结果表明,8%(w/w)淀粉乳添加20 ASPU/g(基于淀粉干基重)普鲁兰酶在58℃反应24 h,然后在20℃凝沉24 h产生样品抗性淀粉含量最高,达到27.69%。理化性质研究表明,所有抗性淀粉样品颗粒形貌遭到破坏,形成不规则碎片;X-射线衍射图谱均有新的结晶结构出现,显示为B+V型;DSC分析结果显示,随抗性淀粉含量增加,不同样品峰值温度和糊化焓也增加。 相似文献
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不同物理方法处理对碎米中淀粉特性的影响 总被引:1,自引:0,他引:1
采用挤压、微波、超声波三种物理方法对水分含量18%的碎米淀粉进行处理,研究分析碎米淀粉经物理方法处理前后的理化性质和结构变化。结果表明,碎米淀粉经微波和超声处理后酶解力增加,糊化黏度下降,而溶解度、膨胀力、糊化温度和直链淀粉含量变化不显著;两种淀粉颗粒表面棱角减少,淀粉颗粒晶型基本没有发生变化,淀粉结晶区降低。挤压后的碎米淀粉变化较大,颗粒形状为片状,凝沉性强,1.0 h后体积仅为3 mL,糊化温度明显降低至55.0 ℃,直链淀粉含量增长为30.75%,溶解度强,为0.59%,酶解力达到45%,X-射线主要衍射峰的强度降低。 相似文献
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本实验将多孔淀粉水分含量分别控制为10%、15%、20%,经高温115℃条件下湿热处理1 h,研究不同水分含量湿热处理对多孔淀粉结构和性质的影响。实验表明,湿热处理对多孔淀粉的多孔结构有一定程度的破坏作用,吸附性能减弱,晶体结构未发生明显变化,但结晶度下降;另外,经湿热处理后多孔淀粉的溶解度、膨润度、透光率降低,而冻融稳定性增强,并随着湿热处理水分含量的增加呈现相应的趋势;随着湿热处理水分含量的增加,淀粉糊的起始糊化温度及热糊稳定性提高,凝沉性增强,糊化峰值粘度降低;经湿热处理后,多孔淀粉的抗性淀粉含量有一定程度的改变,在水分含量为15%的湿热处理条件下,抗性淀粉含量较多,为27.67%。湿热处理对多孔淀粉相关性质产生了明显影响,并随处理水分含量的不同存在差异。 相似文献
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青香蕉抗性淀粉含量测定及特性研究 总被引:1,自引:0,他引:1
为香蕉的深加工及青香蕉淀粉在食品中进一步应用提供有价值的理论基础。采用AOAC 2002.02酶消化法测定植物性基质中抗性淀粉含量。用沉淀物体积随时间变化来表示淀粉糊的凝沉性质;分光光度法测定样品的透明度;NDJ-8s数显黏度计测量粘度随温度和浓度的变化关系。结果显示,样品青香蕉抗性淀粉含量为49.24%。青香蕉淀粉糊在较高浓度时凝沉迅速,较低浓度时凝沉缓慢;反复冻融次数越多,糊化的冻融稳定性越高;淀粉糊的透明度随质量分数的增加而降低;淀粉糊黏度随温度升高呈现先下降后上升,浓度越高黏度越大。 相似文献
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以高直链玉米淀粉G50和G70为原料,经酸解、糊化、脱支和重结晶步骤获得III型抗性淀粉,通过退火与压热处理以进一步提升淀粉的抗性比例。采用扫描电子显微镜、X射线衍射、差示扫描量热、快速黏度分析等方法,研究淀粉颗粒形貌、结晶结构、热特性及糊化特性,利用Englyst法测试淀粉消化特性。结果表明:高直链玉米淀粉G50和G70酸解后的得率分别为77.9%和84.5%,重结晶后的得率降为54.4%和70.2%。原G50和G70改性后,淀粉颗粒形貌被破坏,形成大小不等、颗粒形貌不规则的团聚体;淀粉结晶型由B+V型转变为A+V型,且结晶度升高;淀粉糊化温度升高,且加热过程中黏度几乎消失。溶解与膨胀特性结果表明,经酸解、糊化、脱支和老化处理后原G50和G70的溶解性显著升高,退火和压热处理后降低了III型抗性淀粉的溶解性和膨胀度。体外消化特性分析表明,改性后的G50和G70具备更强的抗消化性能,抗性淀粉含量最高可达80.5%(G70-RS3-压热20%)。本研究的改性处理能有效提高高直链玉米淀粉G50和G70中抗性淀粉含量,同时抗性淀粉含量与结晶度和糊化温度呈显著正相关。 相似文献
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Waxy maize starch was treated by pullulanase debranching and retrogradation at room temperature to produce resistant starch (RS). Physicochemical properties, crystalline structure and in-vitro digestibility of starch samples with different RS content were investigated. Compared with native starch, apparent amylose content of RS products increased. Based on Gel Permeation Chromatography (GPC) the Molecular Weight Distribution (MWD) of resistant starches significantly changed. Scanning Electron Microscopy (SEM) showed that upon pullulanase debranching and retrogradation treatment the granular structure of native starch was destroyed and all RS samples exhibited irregular shaped fragments. Crystal structure of samples changed from A–type to a mixture of B and V–type. The crystallinity of resistant starch also improved as compared with native starch. Moreover, samples with higher resistant starch showed higher relative crystallinity. Differential Scanning Calorimetry (DSC) determination showed that To、Tp、Tc and ΔH all increased which was in agreement with RS content. The resistance of waxy maize starch with Pullulanase treatment to α-amylase digestibility also increased, while the in-vitro digestibility of products decreased. 相似文献
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RS from mung bean starch was prepared by autoclaving, pullulanase debranching, and retrogradation. Physicochemical properties, crystalline structure, and in vitro digestibility of selected RS samples with different RS content were investigated. Compared to native starch, AAM content of RS increased but MW decreased greatly. SEM clearly showed RS samples exhibited irregular shaped fragments with compact structure. XRD pattern indicated that RS samples had typical B‐type pattern with sharp peaks at 17.0°, 22.2°, and 23.9° 2θ. The relative crystallinity, gelatinization temperatures, and enthalpy increased with increasing RS content. The α‐amylase digestibility of RS was lower than that of native starch. The results suggested that the decrease in enzymatic digestion of RS might due to compact and ordered crystalline structures after debranching and recrystallization. 相似文献
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Debranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch‐based foods with high‐health benefit impacts. In this study, the cassava and potato starches were debranched by pullulanase, followed by an autoclave treatment and storage at −18°C, 4°C, or 25°C to investigate their crystallinity and functional properties. After debranching, the potato starch contained significantly higher CL (35.4 glucose units) than did the cassava starch (32.4 glucose units). The debranched cassava and potato starches after retrogradation at the storage temperatures had a typical B‐type crystalline structure although the native cassava and potato starches exhibited the different crystalline forms (A‐ and B‐type, respectively). The RS contents of the debranched cassava and potato starches significantly improved with higher RS content of the debranched potato starch than that of the debranched cassava starch at the same storage condition. The storage temperature significantly affected the RS formation of the debranched starches with the highest RS content at storage temperature of −18°C (35 and 48% for the debranched cassava and potato starches, respectively). The debranched starches had significantly lower viscosities and paste clarities but higher solubilities than did the native starches. As a result, the debranched cassava and potato starches can be considered for use not only in functional foods with enhanced health benefits but also in pharmaceutical and cosmetic industries. 相似文献
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The effects of sucrose and sodium chloride on the gelatinization and retrogradation of native and hydroxypropylated crosslinked tapioca starches were investigated by using Differential Scanning Calorimetry (DSC). Hydroxypropylated crosslinked tapioca starches showed low gelatinization temperature and enthalpy compared to the native tapioca starch. Sucrose and sodium chloride increased the gelatinization temperatures of all starch samples. The enthalpy to melt retrograded amylopectin of hydroxypropylated crosslinked tapioca starches were low, compared to that of the native starch. Sucrose did not have much effect on retrogradation of the starch, while sodium chloride decreased retrogradation of all starch samples. 相似文献
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以4种我国广泛种植的杂豆为原料,采用湿磨法提取豇豆淀粉、扁豆淀粉、豌豆淀粉、红芸豆淀粉,并对4种杂豆淀粉的结构特征和理化特性进行比较。结果表明:杂豆淀粉的红外光谱均呈现典型的淀粉类多糖结构特征,颗粒完整光滑,主要呈现肾型和椭圆形。样品的平均流体力学半径大小顺序为豇豆淀粉>豌豆淀粉>扁豆淀粉>红芸豆淀粉,扁豆淀粉为CC-型晶体,其余为CA-型晶体,样品间的相对结晶度差异较大(27.6%~38.5%)。4种杂豆淀粉的糊化特性差异显著,糊化温度均较高(75.3~82.8℃),不易糊化。豇豆淀粉直链淀粉含量最低(26.3%),其热糊稳定性优于其他杂豆淀粉,具有不易老化的特性。红芸豆淀粉的直链淀粉含量最高(31.5%),回生值最高(3 182.3 mPa·s),最易发生老化行为。综上,4种杂豆淀粉的颗粒形貌相似,均为C-型晶体,分子结构和糊化特性差异较大,凝沉特性相近。 相似文献
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根据膨胀度、糊化度及差示扫描量热仪(DSC)测得热力学参数,综合分析甘薯交联抗性淀粉和原淀粉热力学性质,并采用Jenkins提出In–vitro模型测定淀粉体外消化性。结果表明:在同一温度下,甘薯交联抗性淀粉膨胀度和糊化度均较原淀粉低,且交联剂用量越高,淀粉膨胀度和糊化度越小;DSC测试结果显示,甘薯交联抗性淀粉相转变温度To、Tp、Tc随交联剂用量增加而升高,Tc–To和△H均比原淀粉低。In–vitro消化模拟实验表明,甘薯交联抗性淀粉消化性比原淀粉低,并随交联剂含量增加,消化产物量减少,消化速度降低。 相似文献
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Luís F. Polesi Silene B. S. Sarmento Célia M. L. Franco 《International Journal of Food Science & Technology》2011,46(11):2257-2264
The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g?1 for 10 h), followed by hydrothermal treatment (autoclaving at 121 °C for 30 min), refrigeration (4 °C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid‐modified starches. Processed starches showed endotherms between 144 and 166 °C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis. 相似文献
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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。 相似文献
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Physicochemical properties and amylopectin chain profiles of cowpea,chickpea and yellow pea starches
Junrong Huang Henk A. Schols Jeroen J.G. van Soest Zhengyu Jin Ellen Sulmann Alphons G.J. Voragen 《Food chemistry》2007,101(4):1338-1345
Starches from cowpea and chickpea seeds were isolated and their properties were compared with those of commercial yellow pea starch. Amylose contents were 25.8%, 27.2%, and 31.2%, and the volume mean diameter of granules, determined in the dry state, were 15.5, 17.9, and 33.8 μm for cowpea, chickpea and yellow pea starches, respectively. All three legume starches showed a C-type X-ray diffraction pattern and two-stage swelling pattern. Amylopectin populations were isolated and the unit chain profiles were analyzed by HPLC after debranching with pullulanase. The degree of polymerization (DP) of short chain populations was about 6–50 and the populations of long chain had a DP of 50–80. Cowpea showed a lower weight ratio of short:long chains than chickpea and yellow pea starches. The larger portion of long side chains in cowpea amylopectin can be correlated with a higher gelatinization temperature, greater pasting peak and a slight difference in crystalline structure found for cowpea starch. Chickpea and yellow pea starches exhibited similarity in unit chain profile of amylopectin as well as in gelatinization temperature and pasting profile, while they differed in amylose content, particle size and syneresis. It is assumed that the chain length distribution of amylopectin has a large influence on starch properties. 相似文献
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Harinder Singh Yung‐Ho Chang Navdeep Singh Sodhi Narpinder Singh 《Starch - St?rke》2011,63(5):291-301
Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac‐AT starches exhibited significantly different physicochemical, thermal, pasting, and gel textural properties from those of AT and Ac starches. Starches after dual modification showed higher solubility, lower AM content, gelatinization temperatures, retrogradation, peak viscosity, and gel hardness than native starch. Enthalpy and range of gelatinization were observed to be higher in dual modified starches than native starch. However, no significant changes in granule morphology or crystalline pattern of Ac‐AT starches were observed compared with native starch. 相似文献