食品与机械2017，Vol.33Issue(8)：14-18,5.DOI:10.13652/j.issn.1003-5788.2017.08.004
RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响
Effect of preparation method on physical and chemical properties of indica rice resistant starch of type RS3
欧阳梦云 1王燕 1赵传文2
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙 410128
- 2. 长沙凯雪粮油食品有限公司,湖南长沙410008
- 折叠
摘要
Abstract
The indica starch pregelatinized by microwave as raw material,the effect of ultrasonic auxiliary-dual enzyme method and seed induced-dual enzyme method on the structure and physicochemical properties of indica rice resistant starch of type RS3 were researched in this study.The results showed that the structure of the raw starch was polyhedron,the edge of the surface was distinct,the crystal form was type A,and the crystallinity was only 8.9％.While the structure of RS3 were made by ultrasonic auxiliary-dual enzyme method and seed induced dual enzyme method became rough and uneven,the solubility,swelling degree and water holding capacity were decreased,the crystal forms were dense and stable type B or type B+V,and the highest crystallinity was 20.10％.Therc was no new functional group was formed during the formation process of RS3 and their chemical structure has not changed.The enzyme addition sequence showed that pullulanase was added before isoamylase better to promote starch crystal formation of ordered structure.关键词
RS3型籼米/抗性淀粉/X-射线衍射/红外光谱Key words
indica rice resistant starch of type RS3/X-ray diffraction/infrared spectroscopy引用本文复制引用
欧阳梦云,王燕,赵传文..RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响[J].食品与机械,2017,33(8):14-18,5.
