| 木薯淀粉与胶原蛋白作物物理化及其体外消化性质研究 |
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| 引用本文： | 琚长霄,黄立新,李源,赵璧秋. 木薯淀粉与胶原蛋白作物物理化及其体外消化性质研究[J]. 食品工业科技, 2011, 0(10): 103-106 |
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| 作者姓名： | 琚长霄 黄立新 李源 赵璧秋 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 广州精制糖与淀粉衍生物工程技术研究开发中心,广东广州,510615 |
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| 摘 要： | 研究了蛋白一淀粉作用物的粘度曲线特征，溶胀能力等理化性质，采用改进的In—Vitro体外消化模型模拟人体消化道环境，对不同蛋白质含量的蛋白一淀粉作用物样品的消化性能进行了研究。研究表明，该作用物不易糊化．其糊的粘度显著低于原淀粉，溶胀能力降低；由于胶原蛋白与木薯淀粉的相互作用，底物结构发生改变，使得作用物的消化性能随着蛋白质含量的增加而降低。
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| 关 键 词： | 木薯淀粉 胶原蛋白 理化性质 消化性能 |
Study on physicochemical and digestibility properties of the product of cassava starch interacted with collagen in vitro |
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| JU Chang-xiao,HUANG Li-xin,LI Yuan,ZHAO Bi-qiu. Study on physicochemical and digestibility properties of the product of cassava starch interacted with collagen in vitro[J]. Science and Technology of Food Industry, 2011, 0(10): 103-106 |
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| Authors: | JU Chang-xiao HUANG Li-xin LI Yuan ZHAO Bi-qiu |
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| Affiliation: | JU Chang-xiao1,HUANG Li-xin1,LI Yuan1,ZHAO Bi-qiu2(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China,2. The Engineering Research and Development Center of Refined Sugar and Starch Derivatives in Guangzhou,Guangzhou 510615,China) |
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| Abstract: | The physicochemical properties of pro-starch,such as viscosity curve characteristics,solubility and swelling ability were studied.A modified In-Vitro digestion model,simulating human gastrointestinal environment was used to study the digestibility of pro-starch with different protein content.The results showed that pro-starch was not easy to gelatinize,its paste viscosity was significantly lower than native starch,and the ability of solubility and swelling reduced. The digestibility of products decreased wi... |
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| Keywords: | cassava starch collagen physicochemical property digestibility |
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