中国食品添加剂Issue(6)：148-152,5.
香蕉抗性淀粉的制备及理化特性研究
Preparation and physicochemical property of persistant banana starch
摘要
Abstract
Resistant starch is similar to dietary fiber, which can not be digested in the small intestine, and provide glucose. It can directly enter into the colon and be fermented by physiological bacteria to produce a variety of short chain fatty acids and gase, and the resistant starch has many physiological functions. Banana is an abundant resource in China , but high additional value of banana products are lacked. The determination methods and physicochemical properties of banana resistant starch were studied. The content of banana resistant starch could reach 10. 88% through high - pressure gelatinized and enzyme treatment. The banana resistant starch was consist of amylose and amylopectin by the analysis of UV - vis spectroscopy. The round stria structure of resistant starch particle was fine with a big amount. The size of starch was 7 to 60|μm with low solubility and good transparency and water retention. This paper provided a theoretical basis for the research and development of banana - processed foods with broad prospects for exploitation and application in modern medicine.关键词
香蕉/抗性淀粉/制备/特性Key words
Banana/resistant starch/preparation/physicochemical分类
轻工纺织引用本文复制引用
李丽,邓海燕,游向荣,孙健,李昌宝,李志春,廖芬,何全光..香蕉抗性淀粉的制备及理化特性研究[J].中国食品添加剂,2011,(6):148-152,5.基金项目
广西科学研究与技术开发计划项目(桂科攻1123003-9),广西农业科学院博士科研启动基金项目资助. （桂科攻1123003-9）
