食品与发酵工业2011，Vol.37Issue(10)：57-61,5.
蜡质玉米淀粉微晶的理化性质及其消化性研究
The Study on Physicochemical Properties and Digestibility of Waxy Corn Starch Crystallite
摘要
Abstract
Waxy corn starch crystallite was prepared with acid-alcohol hydrolysis. For different hydrolysis rate of starch crystallites, the properties such as granule morphology, X-ray diffraction pattern , DSC thermostability, solubility and digestibility were studied. As the degree of acid-alcohol hydrolysis increased, starch granules gradually became lamellae and finally debris ; the amorphous areas of the starch were first hydrolyzed, then defective crystal areas was hydrolyzed, and breakdown; They were A-typed starch. Compared with native starch, Tp and Tc value of starch crystallites were all raised, the range of gelatinization temperature of treated starch crystallines became larger, and gel enthalpy with different hydrolysis rate were decreased and then increased. The solubility gradually increased with increasing hydrolysis rate of starch crystallites. In vitro, the digestion products and rates increased with increasing hydrolysis rate. The digestion rates were increased first and then decreased for the same hydrolysis rate of starch crystallit.关键词
蜡质玉米淀粉/淀粉微晶/消化性Key words
waxy corn starch/starch crystallite/digestibility分类
轻工纺织引用本文复制引用
李云云,卢未琴,高群玉..蜡质玉米淀粉微晶的理化性质及其消化性研究[J].食品与发酵工业,2011,37(10):57-61,5.基金项目
国家高技术发展计划资助项目 （）
广东省部产学研结合项目 （）
