摘要
综述了抗性淀粉(RS,resistant starch)的结构研究进展。现有的研究表明,RS_2属于B型结晶,糊化后成为B和V型的混合物;RS_3由糊化后的淀粉在冷却或储存过程中缓慢地重新结晶而形成,描述RS_3结晶结构的模型有束状模型和层状模型。天然淀粉糊化后,在低温下老化处理形成B型结晶,在高温下老化则形成混合型结晶或形成A型结晶;RS_4为化学变性淀粉,其大量衍生基团的存在在空间上防碍了酶-底物复合物的形成。
The research advance on the structure of resistant starch （RS） is reviewed in this paper. RS2 is B- type crystal, and it will become A and B - type mix after gelatinization; RS3 is formed by 3 phases including gelatinization, retrogradation and recrystanllization. Micelle model and Lamella model have been proposed to account for the crystal structure of RS3. B - type crystal can be obtained when retrogradation occurs in lower temperature, and A - type or the mixture type of crystal can be obtained when keep in higher temperature. RS4 is chemically modified starch; it has a large amount of derivation groups that hinder the formation of enzyme - substmte complex.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第3期63-72,共10页
Journal of the Chinese Cereals and Oils Association
关键词
抗性淀粉
分类
结构
resistant starch, classification, structure
