摘要
探讨超声酶解联合处理及添加剂对抗性淀粉(RS_3)得率、结构及性质的影响,研究以玉米淀粉为原料,采用超声辅助酶解法制备抗性淀粉,考察超声时间、加酶量及添加剂种类和用量对RS_3得率的影响。通过扫描电子显微镜(scanning electron microscope,SEM)、差式扫描量热法(differential scanning calorimetry,DSC)、红外线(Infrared Radiation,IR)及X-射线衍射(X-rory diffraction,XRD)对RS_3的结构表征,对其性质测定。结果表明,当超声处理原淀粉乳10 min,α-淀粉酶10 U/g,添加淀粉质量2%的海藻酸钠,RS_3得率为11.92%。扫描电镜分析表明,与原淀粉相比,RS_3的形貌及结晶性均发生变化,原来的规则的多面体小颗粒粉末状转为表面布满褶皱的粒径明显增大的雪片状蓬松结构;差热分析表明RS_3主要由直链淀粉重结晶而成,淀粉的热稳定性提高;原来的A型结晶变为抗性淀粉的B型,结晶度增加。性能测试表明,与原淀粉相比,RS_3的含水率和透光率均降低,比容积减小,乳化性稍有增加。抗性淀粉的结构更紧密,热稳定性抗酶解性更高。为探索提高玉米抗性淀粉得率的新方法及其扩大在食品领域的应用发展提供参考。
The influence of ultrasound assisted enzyme method and additive agents on the yields,structure and properties of resistant starch（RS3） was discussed.Resistant starch was synthesized by ultrasound assisted enzyme method. Effects such as ultrosound time,enzyme amount,kinds and amount of the additives were tested.Charac-ters were tested by SEM, DSC, IR and XRD;then properties such as luminousness and water-holding capacity were tested. The results showed under the condition of ultrosound time 10 minutes,the amount of α-amylase 10 U/g,the amount of sodium alginate 2%of the amount of starch,the yield of RS3 was 11.92%.The SEM re-sults indicated,comparing with the native maize starch,surface morphology and crystallinity of RS3 both changed, with sphere-like particles turning into large sheet with wrinkles and crystal of type A turning into Type B. The properties test results indicated water content and transmittance declined, specific volume lowered, and the emulsibility increased.The structure of RS3 was closer,and the properties of heat resistance and enzyme re-sistant was higher.It may be a reference in investigating the method of raising the yield of maize resistant starch and of broadening the using of RS3 in food industry.
出处
《食品研究与开发》
CAS
北大核心
2017年第24期11-14,41,共5页
Food Research and Development
基金
陕西省教育厅专项科研计划项目(15JK1782)
咸阳师范学院科研专项(13XSYK024)
关键词
玉米淀粉
抗性淀粉
超声辅助酶解法
结晶性
maize starch
resistant starch
ultrasound assisted enzyme method
crystalline
