亚热带植物科学2023，Vol.52Issue(5)：391-397,7.DOI:10.3969/j.issn.1009-7791.2023.05.003
两种改性与鲜提液浸泡处理对粉葛淀粉性质的影响
Effects of Two Kinds of Modification and Fresh Extracts Soaking Treatments on the Properties of Pueraria Starch
摘要
Abstract
Pueraria starch were prepared by extracting and enzymatic modification or annealing,then blending and soaking the modified starch with the fresh extract produced during the extraction process.The physical and chemical properties of Pueraria starch treated with two modified soaking methods were compared.The results showed that the content of amylose in the starch was decreased,the solubility and water absorption index were increased,and the blending property was improved by the two modified soaking treatments.The two treatment methods also increased the initial temperature(T0),peak temperature(Tp),and final temperature(Tc)of Pueraria starch,and reduced the gelatinization temperature range(ΔT)and enthalpy value(ΔH),which indicated that the modified Pueraria starch was more stable to low temperature conditions and more prone to gelatinization under high temperature conditions.Both treatments significantly increased the content of Puerarin in Pueraria starch.And the digestive characteristics were characterized by a decrease in the content of fast digestible starch(RDS),while an increase in the content of slow digestible starch(SDS),which indicated that two modified soaking methods of Pueraria starch would have a positive effect on increasing satiety,reducing blood sugar,and protecting intestinal health.关键词
粉葛淀粉/酶改性/退火/葛根素/理化性质/消化特性Key words
Pueraria starch/enzymatic modification/annealing/Puerarin/physical and chemical properties/digestive properties分类
农业科技引用本文复制引用
马玉琦,满建民..两种改性与鲜提液浸泡处理对粉葛淀粉性质的影响[J].亚热带植物科学,2023,52(5):391-397,7.基金项目
贵州省省级科技计划项目(黔科合基础-ZK[2022]一般090) （黔科合基础-ZK[2022]一般090）
贵州大学引进人才科研项目(贵大人基合字[2015]56) （贵大人基合字[2015]56）
