食品与发酵工业2011，Vol.37Issue(9)：119-123,5.
采用不同方法制备豌豆抗性淀粉及其性质研究
Study on Preparation and Properties of Pea Resistant Starches with Different Methods
摘要
Abstract
In this paper, pea starch was used as raw material, pea resistant starch （PRS） was prepared by cross-linking, heat-moisture treatment and debranching enzymolysis respectively. The RS contents and physicochemical properties were investigated. The results indicate that （ 1 ） all three methods could increase the RS content. The order of the amount increase is debranching 〉 heat-moisture treatment 〉 cross-linking. （2） Cross-linking decreased the solubility, while heat-moisture treatment and debranching enzymolysis increased the solubility, and all three methods decreased the swelling power. （3）After cross-linking and debranehing enzymolysis, the gelatinization temperature and the AH of pea starch increased, starch became more difficult to gelatinize ; but the heat-moisture treatment starch had two gelatinization peak. （4） The X-ray diffraction patterns indicated that crystalline pattern of pea starch was not changed with cross-linking, while the crystalline patterns of heat-moisture treatment starch and debranching enzymolysis starch changed from C to A and B, respectively. （5） The digestibility of cross-linked starch was increased, but the digestibility of heat-moisture treatment starch and debranching enzymolysis starch were decreased.关键词
豌豆淀粉/交联/湿热处理/脱支酶解/抗性淀粉Key words
pea starch/cross - linking/heat-moisture treatment/debranching enzymolysis/resistant starch分类
轻工纺织引用本文复制引用
武俊超,高群玉,梁楚琴..采用不同方法制备豌豆抗性淀粉及其性质研究[J].食品与发酵工业,2011,37(9):119-123,5.基金项目
国家高技术研究发展专项经费资助 （）
省部产学研结合项目经费资助 （）
中小企业技术创新基金 （）
