工业微生物2024，Vol.54Issue(6)：82-90,9.DOI:10.3969/j.issn.1001-6678.2024.06.023
不同方法制备绿豆抗性淀粉的理化性质与结构特征研究
Research on Physicochemical Properties and Structural Characterisation of Mung Bean Resistant Starch Prepared by Different Methods
摘要
Abstract
The paper uses pressure heat cooling cycle(MRS-A),enzymatic hydrolysis(MRS-B),and ultrasound combined enzymatic hydrolysis(MRS-C)to prepare mung bean resistant starch,and conducts a detailed analysis of the differences in its physicochemical properties and structural characteristics.The results of particle size distribution,XRD,DSC,FTIR,and SEM that MRS-C forms B+C type crystals.Compared with MRS-A and MRS-B,MRS-C exhibited the higher resistant starch content,larger particle size,higher crystallinity,more ordered and stable double helix structure,higher thermal stability,and rougher surface morphology.Correlation analysis revealed that the resistant starch content of MRS-C was significantly positively correlative with the content of amylose,crystallinity,gelatinization enthalpy,and the R1047/1022 ratio,and positively correlative with the average particle size,but significantly negatively correlative with the content of amylopectin.This provides a theoretical basis for the development and application of mung bean resistant starch in functional foods.关键词
绿豆抗性淀粉/压热冷却循环/酶解/超声联合酶解Key words
Mung bean resistant starch/Autoclaving-retrogradation cycle/Enzymatic hydrolysis/Ultrasound combined with enzymatic hydrolysis引用本文复制引用
夏吉安,张妤,张苏华,陆春来,宦红娣,管骁..不同方法制备绿豆抗性淀粉的理化性质与结构特征研究[J].工业微生物,2024,54(6):82-90,9.基金项目
上海市农业科技创新项目(T2023305,12023007,T2023301) （T2023305,12023007,T2023301）
上海市优秀学术/技术带头人项目(23XD1430500). （23XD1430500）
