食品工业科技Issue(5)：105-107,112,4.
抗性淀粉直链淀粉含量测定及消化性研究
Amylose content and digestibility of resistant starch
摘要
Abstract
The waxy maize starch was used as material in the experiments. After pasting ,the pullulanase was added into the paste, so that there were more amyloses produced to form resistant starch. Determined by iodine absorption, samples of high amylose content must not produce high resistant starch content, however, samples of Iow amylose content can not prepare high resistant starch content. In the in-Vitro digestion model,compared with the raw starch ,the amount of digestion products, reducing sugar release rate and the average digestion rate of all resistant starch samples were lower,and the higher content of resistant starch ,the lower.关键词
蜡质玉米淀粉/抗性淀粉/直链淀粉含量/消化性能Key words
waxy maize starch/ resistant starch /amylose content/ digestibility分类
轻工纺织引用本文复制引用
史苗苗,高群玉..抗性淀粉直链淀粉含量测定及消化性研究[J].食品工业科技,2011,(5):105-107,112,4.基金项目
国家高技术研究发展专项经费(2007AA10Z309) （2007AA10Z309）
广东省部产学研结合项目(2009B090300274). （2009B090300274）
