复合酶修饰对玉米淀粉结构和消化性能的影响
首发时间:2019-05-24
摘要:慢消化淀粉兼具营养与功能特性,在食品领域中具有广阔的应用前景。采用复合酶(β-淀粉酶和α-淀粉酶)对玉米生淀粉进行直接改性,以期提高其糊化后的慢消化性能。实验结果发现颗粒淀粉直接改性底物浓度可达30%,经过双酶处理后的淀粉样品,其分子结构和消化性能有了显著变化。原淀粉经过5000 U/g的β-淀粉酶和50 U/g α-淀粉酶协同处理24 h后的淀粉样品慢消化淀粉最高含量可以达到 22.37%,相比原淀粉增加了2.63倍,此时的样品平均链长为17.3,相比原淀粉下降6.5%,糊化峰值粘度及回生值均显著下降。实验证明酶法改性淀粉可以有效抑制淀粉的消化性,且颗粒淀粉直接改性工艺相对简单,能为慢消化淀粉的工业化生产提供一定的理论依据。
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Effects of Dual-amylase Modification on Structure and Digestibility of Corn Starch
Abstract:Two kinds of amylases, namely β-amylase and α-amylase, were used to modify corn starch in order to enhance its slow digestion property. The result indicated that dual-amylase modification obviously changed the molecular structure and digestibility of the corn starch. When treated by 5000U/g β-amylase and 50U/g α-amylase for 24h, modified starch obtained the highest SDS amount (22.37%), which was 2.63 times higher than native starch. Moreover, chain length distribution analysis suggested that the average chain length was 17.3, which decreased by 6.5% as compared with native starch. After modification, the peak viscosity and setback during gelatinization also significantly reduced. These results demonstrated that dual-amylase modification showed availability to inhibit the digestibility of corn starch.
Keywords: corn starch dual-enzymes treatment in vitro digestibility chain length distribution
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