河南农业科学2025，Vol.54Issue(2)：174-180,7.DOI:10.15933/j.cnki.1004-3268.2025.02.020
超声波辅助酶法制备马铃薯抗性淀粉及其性质分析
Preparation and Properties of Resistant Starch from Potato by Ultrasonic Assisted Enzymatic Method
摘要
Abstract
In order to explore suitable preparation method of potato resistant starch,Tianshu 14 potato was used as raw material to prepare resistant starch by ultrasonic-assisted high temperature resistant α-amylase method,ultrasonic-assisted pullulanase method,ultrasonic-assisted double enzyme method(high temperature resistant α-amylase method,pullulanase method)and ultrasonic-assisted high temperature resistant α-amylase method after potato ripening.The yield,content,solubility,swelling degree and other physical and chemical properties of resistant starch were compared.The morphology and molecular chain conformation of resistant starch granules prepared by different methods were compared by scanning electron microscopy and Fourier transform infrared spectroscopy.The results showed that the yield(14.25%),content(19.31%),solubility and swelling degree of resistant starch prepared by ultrasonic-assisted thermostable α-amylase after potato ripening were higher than those prepared by other methods,and no new functional groups were produced.However,the strength ratio increased slightly and the degree of double helix structure decreased.In summary,the resistant starch prepared by ultrasonic-assisted high-temperature resistant α-amylase after potato ripening is stable,with good morphological structure and physical and chemical properties.It is recommended as a high-quality and efficient production method for potato resistant starch.关键词
马铃薯/抗性淀粉/超声波辅助酶法/理化性质Key words
Potato/Resistant starch/Ultrasound enzyme method/Physicochemical property分类
农业科技引用本文复制引用
程建新,田甲春,葛霞,赵冰心..超声波辅助酶法制备马铃薯抗性淀粉及其性质分析[J].河南农业科学,2025,54(2):174-180,7.基金项目
国家自然科学基金项目(32160596) （32160596）
