食品与发酵工业2012，Vol.38Issue(2)：101-105,5.
辛烯基琥珀酸酯抗性淀粉的制备及活性研究
Sduty on the Preparation and Bioactivity of OSA Starch
摘要
Abstract
By response surface analysis to optimize the preparation of OSA starch. The RSA tests show that： time of 3.5h, temperature of48℃ , pH of 9. 3, the yield of RS4 up to 21.51%. The OSA starch did not destroy the basic structure of raw starch obviously, the damage caused by esterifieation in most large particles, a number of small parti- cles through the ester linkage in the large particles, so that the particles tight with each other closely. Through the in- vestigation of the resistant starch in yogurt fermentation to the proliferation of LA-5 and BB-12. It preliminary proves that the prepared resistant starch has no obvious effect on LA-50 proliferation. Nevertheless, it has obvious effect on the BB-12 proliferation. OSA starch and commercialization of resistant starch Hi-maize260 have similar effects, the bacterial viable numbers were up to 1.01 ×10^9 CFU/mL and 1.03 ×10^9CFU/mL , there are about 7 times more tha the blank.关键词
辛烯基琥珀酸酯淀粉/抗性淀粉/BB-12/增殖Key words
OSA starch/resistant starch/BB-12/proliferation分类
轻工纺织引用本文复制引用
陈文洁,邓捷,郭柏雪,张燕,杨丽,王韶瑜..辛烯基琥珀酸酯抗性淀粉的制备及活性研究[J].食品与发酵工业,2012,38(2):101-105,5.基金项目
国家“十一五”科技支撑计划 （）
