RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响

以微波预糊化籼米淀粉为原料,研究超声间歇式辅助双酶法和晶种诱导-双酶法对RS_3型籼米抗性淀粉结构和理化性质的影响。结果表明,原料淀粉呈多面体结构,表面边界棱角分明,颗粒晶型为A型,结晶度仅为8.9%;而超声间歇式辅助双酶法和晶种诱导—双酶法所得RS_3型籼米抗性淀粉,表面变得粗糙,凹凸不平,出现"蜂窝"状结构,其溶解度、膨胀度及持水力均降低,颗粒晶型表现为致密且稳定的B型或B+V型结构,结晶度最高可达20.10%,且在RS_3形成过程中无新官能团产生,淀粉的化学结构未发生改变。两种制备工艺在酶添加顺序上,先添加普鲁兰酶后添加异淀粉酶可较优地促进淀粉晶体形成有序结构。

Effect of preparation method on physical and chemical properties of indica rice resistant starch of type RS3

The indica starch pregelatinized by microwave as raw material, the effect of ultrasonic auxiliary-dual enzyme method and seed induced-dual enzyme method on the structure and physicochemical properties of indica rice resistant starch of type RS₃ were researched in this study. The results showed that the structure of the raw starch was polyhedron, the edge of the surface was distinct, the crystal form was type A, and the crystallinity was only 8.9%. While the structure of RS₃ were made by ultrasonic auxiliary-dual enzyme method and seed induced-dual enzyme method became rough and uneven, the solubility, swelling degree and water holding capacity were decreased, the crystal forms were dense and stable type B or type B+V, and the highest crystallinity was 20.10%. There was no new functional group was formed during the formation process of RS₃ and their chemical structure has not changed. The enzyme addition sequence showed that pullulanase was added before isoamylase better to promote starch crystal formation of ordered structure.