中国食品添加剂2025，Vol.36Issue(10)：33-41,9.DOI:10.19804/j.issn1006-2513.2025.10.005
抗性糊精产品的理化性质与结构特征的比较研究
Comparative study on physic-chemical properties and structural characteristics of resistant dextrin products
摘要
Abstract
Six resistant dextrin products of different brands were collected to determine their physical and chemical indexes,surface tension,UV absorption,apparent viscosity and thermogravimetric properties,to study the effects of glucoamylase,medium temperature liquefying enzyme and yeast on resistant dextrin and to compare the differences in their structural properties.The results showed that the resistant dextrin differed very little in physicochemical indices such as moisture,ash,pH,conductivity,surface tension,as well as fermentability,thermal decomposition,etc.,with slight differences in color difference values,while other properties showed notable differences.Sample#2 had the lowest reducing sugar content(5.75%)and the highest apparent viscosity;sample#5 had the highest reducing sugar content(23.64%),the lowest apparent viscosity and the lowest apparent dietary fiber content(62.70%);sample#3 had the highest apparent dietary fiber content(90.18%)and also had the maximum Km and Vmax of glucoamylase;the absorbance values of the samples at 280 nm were significantly different;the microscopic appearance of samples#2 and#5 were mainly lumpy and flaky,while the rest were mainly spherical,which was due to the different curing methods;and the X-ray diffraction patterns of the samples showed amorphous states.The infrared spectrum and hydrogen NMR spectrum of sample#3 differed from the other samples,and the molecular structure was the most complex.关键词
抗性糊精/理化性质/结构/还原糖Key words
resistant dextrin/physicochemical properties/structure/reducing sugar分类
轻工纺织引用本文复制引用
张鸿雁,张梁甫,林凯希,王雨涵,徐正康,黄立新..抗性糊精产品的理化性质与结构特征的比较研究[J].中国食品添加剂,2025,36(10):33-41,9.基金项目
华南理工大学2024年"百步梯攀登计划"项目(j2tw202402106) （j2tw202402106）
2024年华南理工大学"学生研究计划"项目(X202410561609) （X202410561609）
