不同酶制备木薯抗性淀粉的性质比较

以木薯淀粉为原料,用耐高温α-淀粉酶和普鲁兰酶分别制备了RS3型抗性淀粉,并对其直链淀粉含量、冻融稳定性、持水性进行测定与比较。结果表明,α-淀粉酶制备抗性淀粉含量在9.4%～12.4%之间,直链淀粉含量随着酶解作用降低,且直链淀粉含量高的抗性淀粉其冻融稳定性略低,持水性保持在3.7～5.8g/g之间波动不明显。普鲁兰酶制备抗性淀粉含量在4%～7.9%之间,直链淀粉含量不一定随着酶解作用而增加,且直链淀粉含量高的抗性淀粉其冻融稳定性和持水性高。耐高温α-淀粉酶制备的木薯抗性淀粉含量、冻融稳定性高于普鲁兰酶,对直链淀粉含量的影响较直观,但持水性低于普鲁兰酶。 

Property comparison of cassava resistant starch prepared by different amylases

Cassava resistant starch (RS3) was prepared by thermostable α-amylase and pullulanase. The RS content, the amylose contents, freeze-thaw stabilization and water-holding capacity of the RS were determined and compared between the α-amylase-RS and the pullulanase-RS. The results indicated that the α-amylase-RS content was ranging in 9. 4% ～ 12. 4%, the amylose content decreased with the increasing of the acting time. The higher-amylose-content-RS might have lower freeze-thaw stability. The water-holding capacity of it was ranging in 3. 7 ～ 5. 8g/g. The pullulanase-RS content was ranging in 4% ～ 7. 9%, the amylose content did not necessarily increase with the increasing of the acting time. The higher-amylose-content-RS may have higher freeze-thaw stability and water-holding capacity. Compared with the pullulanase-RS, the α-amylase-RS had higher RS content, higher freeze-thaw stability but lower water-holding capacity.