食品与发酵工业2012，Vol.38Issue(7)：108-113,6.
豌豆抗性淀粉的酶法制备及其性质研究
Preparation and Characterization of Pea Resistant Starches with Pullulanase
摘要
Abstract
The pea starches were used as raw materials. With treatments of gelatinization, pullulanase debranching and retrogradation, the structure of pea starches began to change, and the much higher content of resistant star- ches was produced. Moreover, their physicochemical properties were studied. The results indicated that, after addi- tion of 300ASPU/g of pullulanase, the maximum purity of RS reached 52.66% by debranching for 12 hours and retro- gradating for 24 hours. At the same time, crystal structure of the sample changed from C to B ＋ V by gelatinization, debranching and retrogradation. It was also found that the solubilities of samples, which were higher than that of n- ative starch, decreased gradually with the increasing content of resistant starches, while the dilatations of samples were lower than that of native starch. The amount of digestion products decreased with the increasing content of resist- ant starches.关键词
豌豆淀粉/抗性淀粉/普鲁兰酶/消化性Key words
pea starch/resistant Starch/pullulanase/digestibility分类
轻工纺织引用本文复制引用
王琳,武俊超,高群玉..豌豆抗性淀粉的酶法制备及其性质研究[J].食品与发酵工业,2012,38(7):108-113,6.基金项目
广东省部产学研结合项目 （）
中小企业技术创新基金 （）
