包装与食品机械2017，Vol.35Issue(4)：13-18,54,7.DOI:10.3969/j.issn.1005-1295.2017.04.004
紫山药淀粉与其抗性淀粉理化性质的比较
Physicochemical Characteristics Comparison of Purple Yam Starch and Resistant Starch
摘要
Abstract
The physicochemical characteristics of purple yam starch and resistant starch produced by autoclaving, enzyme-autoclaving and double enzyme purification preparation method have been analyzed and compared in the paper.The results showed that native starch granules exhibited showed oval,circular shapes with smooth surface.Resistant starch granules exhibited irregular shapes and were destroyed.Both of them were similar in chemical structure without new functional group in resistant starch granules.With the increased content of amylose,the retrogradation speed of starch samples rose gradually with reduction in freeze-thaw stability; meanwhile,absorption curve of resistant starches prepared from purple yam complexed with I shifted to amylopectin absorption wavelength.Rheological analysis showed that apparent viscosity of resistant starches were increased with the decrease in the shear restoring force compared to native starch.关键词
紫山药淀粉/抗性淀粉/理化性质/流变学Key words
Purple yam starch/resistant starch/physicochemical characteristics/rheological properties分类
轻工纺织引用本文复制引用
李涛,童金华,宋洪波,刘灿灿,万成..紫山药淀粉与其抗性淀粉理化性质的比较[J].包装与食品机械,2017,35(4):13-18,54,7.基金项目
国家自然科学基金项目(31271913) （31271913）
福建农林大学高水平大学建设项目(612014042) （612014042）
