不同酶制备木薯抗性淀粉的性质比较
详细信息Property comparison of cassava resistant starch prepared by different amylases
-
摘要: 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。Abstract: 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.
-
[1] Englyst H N, Trowel H, Southgate D, et al.Dietary fiber and resistant starch[J].The American Journal of Clinical Nutrition, 1987 (46) :873-874.
[2] 罗志刚.功能性食品添加剂—抗性淀粉[J].淀粉与淀粉糖, 2007 (2) :14-17. [3] 余焕玲, 曾凯.抗性淀粉研究方法[J].粮食与油脂, 2001 (9) :32-34. [4] Keren S, Havazelet B P, Eyal S.Polymorphism of resistant starch type III[J].Carbohydrate Polymers, 2003, 54 (8) :363-369.
[5] Bravo L, Siddhuraju P, Sara-Calixto F.Effect of various processing methods on the in vitro starch digestibility and resistant starch content of indian pulses[J]Journal of Agricultural and Food Chemistry, 1998, 46 (13) :4667-4674.
[6] Goni I, Garacia-Diz L, Manas E.Analysis of resistant starch:a method for foods and food Products[J].Food Chemistry, 1996, 56 (4) :445-449.
[7] 黄祖强, 童张法, 胡华宇, 等.机械活化对木薯抗性淀粉冻融稳定性的影响[J].食品工业科技, 2006 (3) :58-60. [8] 林莹, 辛志平, 古碧.不同变性淀粉对冷冻面团热力学特性的影响[J].食品工业科技, 2012, 33 (5) :59-66. [9] 张泽生, 曹力心, 张健昌.酶法制备马铃薯抗性淀粉的工艺研究[J].食品研究与开发, 2006 (5) :57-60. [10] 连喜军, 何丽君, 李建颖, 等.酶法水解不同品种甘薯制备抗性淀粉[J].食品研究与开发, 2008 (10) :45-47. [11] 李妙莲.含淀粉质食品的冻融稳定性[J].食品工业科技, 2004, 25 (7) :141-142, 105. [12] 张忠, 郭巧玲, 李凤林.食品生物化学[M].北京:中国轻工业出版社, 2009. [13] 李秋菊.食品化学简明教程及实验指导[M].北京:中国农业出版社, 2005.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
