食品科学2006，Vol.27Issue(6)：64-69,6.
三氯氧磷交联程度对木薯淀粉体外消化性能和抗消化淀粉形成的影响
Effect of Cross-linking of POCl3 on in vitro Digestibility and Formation of Enzyme Resistant Starch of Tapioca Starch
摘要
Abstract
The rate of starch digestibility and the enzymatic resistivity was evaluated in some cross-linked tapioca starch in terms of in vitro model and the effect of cross-linking on the reactivity of tapioca starch by enzyme were discussed. The results showed that the starch digestion rate by salivary α -amylase is decreased as the degree of cross-linking increased. High crosslinking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes. Moreover, the influence of cross-linked with POCl3 on the enzymatic resistivity was revealed by using the Megazyme total starch assay kit. The decrease in enzyme hydrolysis after cross-linking was higher as cross-linking degree increased and the amount of total resistant starch increased. These decreases were higher in high cross-linked tapioca starch where granular structure became non-crystallized. But for the retrograded cross-linked tapioca starch, the percentage of enzyme hydrolysis increased with the increase of cross-linking degree until 1.71 × 10-2 and then decreased. It is concluded that the sensitivity of starch granules to enzyme and their reactivity can be regulated by controlling the degree of cross-linking(DC),which is likely to affect the nutritional characteristics of tapioca starch.关键词
交联淀粉/消化性能/抗消化淀粉Key words
cross-linked starch/digestibility/resistant starch分类
化学化工引用本文复制引用
李晓玺,陈玲,李琳,李冰..三氯氧磷交联程度对木薯淀粉体外消化性能和抗消化淀粉形成的影响[J].食品科学,2006,27(6):64-69,6.基金项目
国家自然科学基金项目(20376023) （20376023）
国家自然科学基金重点项目(20436020) （20436020）
广东省自然科学基金项目(031350) （031350）
