食品工业科技2013，Vol.34Issue(11)：88-91,4.
不同酶制备木薯抗性淀粉的性质比较
Property comparison of cassava resistant starch prepared by different amylases
摘要
Abstract
Cassava resistant starch (RS3)was prepared by thermostable α-amylase and pullulanase.The RS content,the amylose contents,freeze-thaw stabilization and water-holding capacity of the RS were determined and compared between the α-amylase-RS and the pullulanase-RS.The results indicated that the α-amylase-RS content was ranging in 9.4％～12.4％,the amylose content decreased with the increasing of the acting time.The higher-amylose-content-RS might have lower freeze-thaw stability.The water-holding capacity of it was ranging in 3.7～5.8g/g.The pullulanase-RS content was ranging in 4％ ～7.9％,the amylose content did not necessarily increase with the increasing of the acting time.The higher-amylose-content-RS may have higher freeze-thaw stability and water-holding capacity.Compared with the pullulanase-RS,the α-amylase-RS had higher RS content,higher freeze-thaw stability but lower water-holding capacity.关键词
耐高温α-淀粉酶/普鲁兰酶/抗性淀粉/性质/直链淀粉含量Key words
thermostable α-amylase/ pullulanase/ resistant starch/ property/ amylose content分类
轻工纺织引用本文复制引用
谭瑶瑶,吴亨,古碧,金欢,谢丽燕,林莹..不同酶制备木薯抗性淀粉的性质比较[J].食品工业科技,2013,34(11):88-91,4.基金项目
现代农业产业技术体系建设专项资金(CRAS-12) （CRAS-12）
广西科学研究与技术开发项目(科桂攻1298004-4)资助. （科桂攻1298004-4）
