食品工业科技2013，Vol.34Issue(15)：115-118,4.
抗性淀粉的体外消化及结构变化的研究
Study on in vitro digestion and structure change of resistant starch
陈云超 1刘倩芬 1黄赣辉1
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌330047
- 折叠
摘要
Abstract
To prepare corn resistant starch by pullulanase,and establish digestion kinetic model compared with corn starch.Digestion of resistant starch through different time was investigated by X-ray diffraction,differential scanning calorimetry,Fourier transform infrared.The results showed that corn starch was almost hydrolyzed in 2h,hydrolysis rate constant was 2.32h-1,higher than resistant starch (1.13h-1).Both crystallinity and enthalpy were increased,which showed that proceed mainly was hydrolysis kinetic.After 2h,crystallinity decreased but showed a disordered changeprocess,amylose was rearrangement and linked by hydrogen bond,the formed polymer can resist amylase hydrolysis.The digestion showed a competition between the kinetics of enzyme hydrolysis and the kinetics of amylose retrogradation.关键词
抗性淀粉/体外/老化/结晶度/动力学Key words
resistant starch/ in vitro/ retrogradation/ crystallinity/ kinetic分类
轻工纺织引用本文复制引用
陈云超,刘倩芬,黄赣辉..抗性淀粉的体外消化及结构变化的研究[J].食品工业科技,2013,34(15):115-118,4.
