食品科学技术学报2019，Vol.37Issue(2)：42-47,6.DOI:10.3969/j.issn.2095-6002.2019.02.007
酶脱支处理对颗粒态缓慢消化淀粉形成的影响
Effect of Enzyme Debranching Treatment on Formation of Granular Slowly Digestible Starch
摘要
Abstract
Using corn starch as raw material, the effect of debranching treatment on amylose leaching and formation of slowly digestible starch was studied below gelatinization temperature. Based on Guraya method, the SDS contents under various conditions were determined. A correlation between amylose leac-hing and SDS content was established. The granule morphology, crystallization properties, and thermal properties of starches were carried out through scanning electron microscope, X-ray diffraction, and dif-ferential scanning calorimetry. The results showed that amylose leaching was associated with SDS forma-tion. The looseness of the starch surface was improved after debranching treatment below the gelatiniza-tion temperature while the crystal quality had greater influence on the formation of SDS compared with quantity. After debranching treatment onset temperature, peak temperature, and conclusion temperature of the corn starch increased, while gelatinization temperature range and enthalpy change decreased.关键词
玉米淀粉/酶脱支处理/缓慢消化淀粉/颗粒态/直链淀粉/溶出Key words
corn starch/debranching treatment/slowly digestible starch/granular state/amylose/leaching分类
轻工纺织引用本文复制引用
赵凯,陈威,宫玉晶,刘宁,陈凤莲,杨春华..酶脱支处理对颗粒态缓慢消化淀粉形成的影响[J].食品科学技术学报,2019,37(2):42-47,6.基金项目
哈尔滨市科技创新人才项目(2014RFXXJ068) （2014RFXXJ068）
哈尔滨商业大学校内科研项目(18XN075). （18XN075）
