超声酶解法制备玉米抗性淀粉的结构及性质

发布时间：2018-09-01 13:20

【摘要】：探讨超声酶解联合处理及添加剂对抗性淀粉(RS_3)得率、结构及性质的影响,研究以玉米淀粉为原料,采用超声辅助酶解法制备抗性淀粉,考察超声时间、加酶量及添加剂种类和用量对RS_3得率的影响。通过扫描电子显微镜(scanning electron microscope,SEM)、差式扫描量热法(differential scanning calorimetry,DSC)、红外线(Infrared Radiation,IR)及X-射线衍射(X-rory diffraction,XRD)对RS_3的结构表征,对其性质测定。结果表明,当超声处理原淀粉乳10 min,α-淀粉酶10 U/g,添加淀粉质量2%的海藻酸钠,RS_3得率为11.92%。扫描电镜分析表明,与原淀粉相比,RS_3的形貌及结晶性均发生变化,原来的规则的多面体小颗粒粉末状转为表面布满褶皱的粒径明显增大的雪片状蓬松结构;差热分析表明RS_3主要由直链淀粉重结晶而成,淀粉的热稳定性提高;原来的A型结晶变为抗性淀粉的B型,结晶度增加。性能测试表明,与原淀粉相比,RS_3的含水率和透光率均降低,比容积减小,乳化性稍有增加。抗性淀粉的结构更紧密,热稳定性抗酶解性更高。为探索提高玉米抗性淀粉得率的新方法及其扩大在食品领域的应用发展提供参考。
[Abstract]:The effects of ultrasonic enzymatic hydrolysis and additives on the yield, structure and properties of resistant starch (RS_3) were investigated. The effects of enzyme amount, kinds and dosage of additives on the yield of RS_3. The structure and properties of RS_3 were characterized by scanning electron microscope (scanning electron microscope,SEM), differential scanning calorimetry (differential scanning calorimetry,DSC), infrared (Infrared Radiation,IR) and X-ray diffraction (X-rory diffraction,XRD). The results showed that when the raw starch milk was treated with 10 min, 伪 -amylase (10 U / g), the yield of sodium alginate (2%) was 11.92%. SEM analysis showed that compared with the original starch, the morphology and crystallinity of the rugged RS3 changed from the regular polyhedron powder to the snowflake fluffy structure with the surface covered with folds. Differential thermal analysis showed that RS_3 was mainly recrystallized from amylose, the thermal stability of starch was improved, and the former type A crystallized into B type of resistant starch, and the crystallinity increased. Compared with the original starch, the moisture content and transmittance of RS3 decreased, the specific volume decreased, and the emulsification increased slightly. The structure of resistant starch is closer and the thermal stability is higher. It provides a reference for exploring a new method to improve the yield of corn resistant starch and its application in the field of food.
【作者单位】：咸阳师范学院化学与化工学院;
【基金】：陕西省教育厅专项科研计划项目(15JK1782) 咸阳师范学院科研专项(13XSYK024)
【分类号】：TS236

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