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采用不同方法制备豌豆抗性淀粉及其性质研究 总被引:3,自引:1,他引:2
以豌豆淀粉为原料,研究交联、湿热、脱支酶解3种不同方法处理后其抗性淀粉含量及其他性质的变化。实验表明:交联、湿热、脱支酶解处理均能增加豌豆抗性淀粉的含量,且脱支酶解处理>湿热处理>交联处理;交联处理后其溶解度降低,但湿热和酶解均使其溶解度增加,3种处理方式均使豌豆淀粉膨胀度降低;交联和酶解处理使豌豆淀粉的糊化温度和糊化焓增加,糊化变得困难,而湿热处理后其糊化峰变为2个;X射线衍射数据表明,交联处理不会改变豌豆淀粉的晶型,湿热处理和脱支酶解后豌豆淀粉的晶型分别由原来的C型变为A型和B型;体外消化模拟实验表明,经交联处理后豌豆淀粉消化性增加,而经湿热和酶解处理后其消化性能均降低。 相似文献
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研究湿热处理(HMT)的水分条件对马铃薯淀粉与大豆肽复合物(PS-SPT)的理化和消化性质的影响。采用扫描电子显微镜和偏光显微镜研究复合物的形貌特征;利用差示扫描量热仪测定复合物的热力学特性;采用布拉班德粘度仪测定复合物的黏度特性;采用Englyst体外消化法测定复合物的体外消化性。结果表明:HMT后淀粉-大豆肽复合物偏光十字减弱,团聚现象增加。淀粉-大豆肽复合物糊化温度(To、Tp和Tc)显著升高,焓变(ΔH)显著降低,且To、Tp和Tc随HMT水分含量的增加呈逐渐升高的趋势。与物理混合样品相比,HMT后淀粉-大豆肽复合物的起糊温度升高,膨胀度、峰值黏度、热糊黏度和冷糊黏度均出现大幅下降。随着HMT水分含量的增加,淀粉的膨胀度和峰值黏度逐步降低。蒸煮后的体外消化性表明,HMT使马铃薯淀粉-大豆肽复合物的快消化淀粉含量(RDS)降低,而抗性淀粉(RS)含量升高。35%的HMT水分条件下,马铃薯淀粉-大豆肽复合物中RDS含量最低(81.53%±1.22%),RS含量最高(11.76%±0.62%)。这说明湿热处理显著改变了马铃薯淀粉-大豆肽复合物的理化和消化特性。HMT过程中直链/支链淀粉发生重组,大豆肽的物理包埋作用,以及马铃薯淀粉带负电荷基团与大豆肽侧链基团之间的相互作用均会降低淀粉的消化性。本研究为优化含慢消化淀粉和抗性淀粉的新型低GI食品的加工方法,提供理论参考。 相似文献
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以甘薯淀粉为原料,采用湿热交联协同处理,制备高含量抗性淀粉,探究最佳工艺条件并研究了其理化性质。结果表明,当交联剂质量分数为10%、pH11.5、水分20%及温度120℃时,制备的抗性淀粉质量分数达72.45%,结合磷质量分数为0.39%。通过31 P NMR检测,RS质量分数为72.45%产物中含有磷酸二淀粉酯(DSMP),而没有发现磷酸单淀粉酯(MSMP)。扫描电镜和偏光显微镜观测结果表明:在高水分下进行交联反应,淀粉颗粒易受水汽和热能的影响而部分糊化,表面发生部分破裂,从而影响淀粉的抗酶解性。X-射线衍射图谱显示,甘薯抗性淀粉的晶型仍为C型,但相对结晶度有稍许变化。糊化温度随水分增加而升高,糊化焓值则明显降低。 相似文献
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交联糯玉米淀粉合成工艺及性能研究 总被引:5,自引:0,他引:5
以糯玉米淀粉为原料,以三氯氧磷为交联剂,氢氧化钠为催化剂,对交联淀粉合成工艺及其性能进行了研究。考察了反应pH值、交联剂用量、膨胀抑制剂用量、反应温度、反应时间对淀粉交联度的影响。结果表明,随着交联剂用量和反应时间的增加,交联度逐渐增加,pH值、反应温度对糯玉米淀粉交联反应的影响存在较佳值。糯玉米淀粉经交联后,其冻融稳定性提高,透光率降低,耐酸性增强。 相似文献
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以马铃薯淀粉为原料,三偏磷酸钠(STMP)和三聚磷酸钠(STPP)以质量比99:1的比例混合作为交联剂,制备交联马铃薯淀粉。以结合磷含量为指标,交联剂用量、反应pH值、反应温度和反应时间为因素,运用响应面法进行优化,确定最优工艺条件为交联剂用量为淀粉干质量的16%、反应时间4.5h、反应pH11.5、反应温度55℃;在最优工艺条件的基础上,通过改变交联剂用量制备一系列不同结合磷含量的交联淀粉并研究它们的体外消化性质。结果表明,随着交联马铃薯淀粉结合磷含量的增加,其所含的抗性淀粉也随之增加。 相似文献
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以蜡质玉米淀粉为原料,在酸醇介质中制备淀粉微晶。对制得的不同水解率的蜡质玉米淀粉微晶进行了颗粒形貌、X射线衍射、DSC热稳定性分析,溶解度和消化性能的测定。结果表明:随着酸醇水解程度的增加,淀粉颗粒形貌逐渐呈片晶状,最终为碎片;淀粉颗粒的无定形区先被水解,结晶区后被水解,进而导致颗粒破裂;晶体形态仍为A型。与原淀粉相比,淀粉微晶的Tp和Tc均增大,糊化温度范围也有很大提高;不同水解率的淀粉微晶的热焓(△H)先减小后增大。淀粉微晶的溶解度随水解率的增加不断增大。酸醇水解蜡质玉米淀粉的水解率越高,其在in vitro模型中的消化产物也就越多,消化速度也越快。对于同一水解率的淀粉微晶,其消化速度随时间的延长先上升后下降。 相似文献
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Sweet potato starches were modified with three different concentrations of phosphorus oxychloride (POCl3) (0.01, 0.02, and 0.03%, based on dry weight of starch) as a cross‐linking agent. The effects of crosslinking on rheological and thermal properties of sweet potato starch (SPS) pastes were evaluated. Cross‐linking considerably reduced the swelling power, consistency index (K), apparent viscosity (ηa), and yield stress (σoc) values of SPS, which significantly decreased with increase in POCl3 concentration. The gelatinization temperature (Tp) and enthalpy (ΔH) values of the cross‐linked SPS, which were determined using differential scanning calorimetry, were higher than those of native SPS. Storage modulus (G′), loss modulus (G″), and complex viscosity (η*) of the cross‐linked SPS pastes determined using small deformation oscillatory rheometry, were higher than native starch, and they also decreased with increase in POCl3 concentration from 0.01 to 0.03%. The tan δ (ratio of G″/G′) values (0.15–0.19) of the cross‐linked SPS samples were much lower than that (0.37) of the native SPS, indicating that the elastic properties of the SPS pastes were strongly influenced by modifications from cross‐linking. Finally, Cox–Merz plots showed that η* was much higher than ηa for the cross‐linked SPS pastes. 相似文献
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Xurun Yu Jin Wang Jing Zhang Leilei Wang Zhong Wang Fei Xiong 《Journal of food science》2015,80(12):C2717-C2724
Bracken (Pteridium aquilinum) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X‐ray diffraction analysis revealed that bracken starch exhibited a typical C‐type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch. 相似文献
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Corn starch and starches separated from different potato cultivars were acetylated to evaluate the effect of plant source on the physicochemical, morphological, thermal, rheological, textural and retrogradation properties of the starches. Corn starch showed a lower degree of acetylation than potato starches under similar experimental conditions. The degree of acetylation for different potato starches also differed significantly. Morphological examination revealed that the granules of acetylated Kufri Chandermukhi and Kufri Sindhuri starches tended to appear as fused and less smooth than native starch granules. Acetylation of corn and potato starches decreased the transition temperatures and enthalpy of gelatinization and increased swelling power and light transmittance. However, the change in these was greater in the potato starches with higher percentage of small sized granules. Acetylated starches showed higher peak G', G'' and lower tan δ than their counterpart native starches during heating. Among the starches from different cultivars, the change in the rheological parameters after acetylation differed to a significant extent. The retrogradation was observed to be negligible in the acetylated cooked starch pastes. Results implied that the change in functional properties of starches with acetylation depends on source and granule morphology of native starch. 相似文献
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采用三种不同晶型淀粉即玉米淀粉(A型)、马铃薯淀粉(B型)、豌豆淀粉(C型)为原料,在水分含量为25%、温度120℃条件下湿热处理13 h,研究湿热处理对不同晶型淀粉的理化性质及消化性的影响。研究表明,与原淀粉相比,经湿热处理的三种淀粉的结晶结构均发生了改变,玉米淀粉由A型变为了A+V型,马铃薯淀粉和豌豆淀粉分别由B型和C型变为了A型;三种淀粉颗粒表面均出现了不同程度的破损;三种淀粉的部分颗粒的偏光十字的中心强度有所减弱;三种淀粉样品的糊化温度均升高,但A型和B型淀粉的焓值降低,而C型淀粉的焓值升高;三种淀粉的抗性组分含量均有所升高,抗消化性显著增强,其中C型淀粉变化最明显。 相似文献
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Guanglei Li Jie Zeng Haiyan Gao Xinhua Li 《International Journal of Food Properties》2013,16(5):978-987
The properties and structures of corn, wheat, and potato native starches and their phosphate monoester resistant starches were tested and compared. The results indicated that the resistant starch content, light transmittance, and freeze-thaw stability of the phosphate monoester resistant starch increased after modification. The native starches exhibited much higher peak viscosities compared with resistant starch (RS) and phosphate monoester resistant starches. The phosphate monoester resistant starch from corn and wheat starch exhibited a higher peak and final viscosity and lower gelatinization temperatures compared with the resistant starch, while the peak and final viscosity of the potato phosphate monoester resistant starch samples were lower than that of potato resistant starch. In the FT-IR graph, a new peak at 1244 cm?1 (P=O bond) was observed for all kinds of phosphate monoester resistant starch. 相似文献
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几种薯类与豆类抗性淀粉的抗消化性及其益生效应 总被引:4,自引:2,他引:2
采用压热法制备了木薯、红薯、马铃薯、豌豆和绿豆5种抗性淀粉,研究了它们对人工胃液和人工肠液的抗消化性,以及它们对肠道益生菌生长的影响。结果表明:人工胃液对木薯、红薯、马铃薯、豌豆和绿豆抗性淀粉的消化作用很小,人工肠液对它们有明显的消化作用;经人工胃液和人工肠液先后作用,它们的消化率都比单独人工肠液处理后的要高;各种抗性淀粉对双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、乳链球菌都有不同程度的增殖作用。综合分析可知,对肠道益生菌增殖作用最强的是豌豆抗性淀粉,其次是红薯和绿豆抗性淀粉,再次是马铃薯抗性淀粉,最差的是木薯抗性淀粉。 相似文献