摘要
研究普鲁兰酶水解前后木薯淀粉的消化性、回生性的变化情况。试验结果表明,当加酶量为120 U/g时,木薯淀粉的易消化淀粉和缓慢消化淀粉分别降低至25.45%和31.32%,抗性淀粉含量可由不加酶的16.20%升高到43.22%(P<0.05)。糊化的酶解木薯淀粉,在4℃保存21 d后经DSC扫描,糊化焓由原来的8.75 J/g降至2.77 J/g(P<0.05)。普鲁兰酶水解后的木薯淀粉,有较低的消化性和回生性。
The digestibility and retrogradation of pullulanase-hydrolyzed cassava starch were investigated. The results showed that ready digestible starch and slowly digestible starch content of modified starch, with the addition of enzyme at 120 U/g starch, reduced to 25.45% and 31.32%, respectively （P〈0.05）, and the resistant starch content increased from 16.20% to 43.22% （P〈0.05） compared with those of controls. The gelatinized enthalpy of cassava starch with the treatment of pullulanase changed from 8.75 J/g to 2.77 J/g （P〈0.05） after the storage at 4℃ for 21 d. Pullulanase-hydrolyzed cassava starch had lower digestibility and retrogradation.
出处
《粮食与油脂》
北大核心
2017年第12期46-49,共4页
Cereals & Oils
基金
国家自然科学基金"面上项目"(NSFC-31371749)
吉林省教育厅"十三五"科学技术研究项目(吉教科合字2016第298号)
关键词
普鲁兰酶
木薯淀粉
消化
回生
pullulanase
cassava starch
digestibility
retrogradation
