酶法及压热-酶法制备大米抗性淀粉的理化性质比较 |
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引用本文: | 张倩.酶法及压热-酶法制备大米抗性淀粉的理化性质比较[J].中国粮油学报,2019,34(10):23-28. |
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作者姓名: | 张倩 |
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作者单位: | 中南林业科技大学 |
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基金项目: | 2017年长沙市科技计划项目(kq1701097),湖南省教育厅重点项目(17A228),国家自然科学基金项目(31571874),长株潭国家自主创新示范区专项(2018XK2007) |
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摘 要: | 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。
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关 键 词: | 酶法 压热-酶法 抗性淀粉 淀粉凝胶 理化性质 |
收稿时间: | 2018/12/18 0:00:00 |
修稿时间: | 2019/3/3 0:00:00 |
Enzyme Treatment and Autoclaving-enzyme Treatment Preparation of Rice Resistant Starch and its Physicochemical Properties were Compared |
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Abstract: | 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 autoclaving-enzymatic hydrolysis increased with increasing temperature. However, the solubility of the two rice starch gels showed a slow decline with temperature. The gelatinization viscosity and retrogradation value of the resistant starch prepared by enzymatic hydrolysis were larger than that of the autoclave-enzymatic method, and the peak viscosity, the bottom viscosity, the final viscosity, the attenuation value and the retrogradation value of the two starch gels were significantly reduced. The rice-resistant starch and starch gel prepared by autoclaving-enzymatic hydrolysis have a weak polarized cross. Both starch gels have a significant increase in hardness and elasticity, and the autoclave-enzymatic method has the highest hardness and elasticity, but less adhesiveness. |
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Keywords: | Enzymatic treatment Autoclave combined with enzyme treatment rice resistant starch starch gels physicochemical properties |
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