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当前位置: 首页 > 文章 > 酶脱支处理对玉米缓慢消化淀粉形成的影响 食品科学 2017,38 (1) 177-181
Position: Home > Articles > Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch FOOD SCIENCE 2017,38 (1) 177-181

酶脱支处理对玉米缓慢消化淀粉形成的影响

作  者：
赵凯;李君;谷广烨
单  位：
海南省海洋与渔业厅;哈尔滨商业大学食品科学与工程省级重点实验室
关键词：
玉米淀粉;脱支处理;普鲁兰酶;缓慢消化淀粉
摘  要：
以玉米原淀粉为原料,研究普鲁兰酶脱支处理糊化后制备缓慢消化淀粉(slowly digestible starch,SDS)过程中各影响因素(温度、p H值、酶用量、贮藏及干燥条件)对SDS形成的影响。结果表明,在57.5℃、p H 4.9、酶用量60 U/g的条件下脱支8 h,然后煮沸灭酶30 min,再经4℃冷藏、60℃干燥后,可得SDS含量为31.09%的产品。原淀粉、酶脱支处理样品及脱支并去除快速消化淀粉样品的X射线衍射图谱表明,脱支处理后,玉米淀粉结晶结构由A型向B型转变。因此,通过酶脱支处理提高SDS含量的可能原因是形成了新的结晶结构,SDS含量与结晶的数量和质量有关。采用酶法制备SDS具有较好的工业化应用前景。
译  名：
Effect of Debranching Treatment on the Formation of Slowly Digestible Corn Starch
作  者：
ZHAO Kai;LI Jun;GU Guangye;Key Laboratory for Food Science and Engineering, Harbin University of Commerce;Department of Ocean and Fisheries of Hainan Province;
关键词：
corn starch;;debranching treatment;;pullulanase;;slowly digestible starch(SDS)
摘  要：
Purpose: To evaluate the effect of temperature, p H, enzyme dose, and cooling and drying conditions on the formation of slowly digestible starch(SDS) from gelatinized native corn starch by pullulanase debranching treatment. Methods: Pullulanase debranching for 8 h at 57.5 ℃ and p H 4.9 with an enzyme dose of 60 U/g, enzyme inactivation by boiling for 30 min, cooling at 4 ℃ and drying at 60 ℃ gave a product containing 31.09% SDS. The X-ray diffraction patterns of native starch, debranched starch, and debranched starch not containing readily digestible starch(RDS) indicated that the crystal structure of native starch changed from type A to B after debranching treatment. Conclusion: The enhanced production of SDS by pullulanase debranching may be due to the formation of a new crystal structure. SDS content is closely connected with the quantity and quality of crystal structures. The proposed conditions have a great potential in the industrial production of SDS.

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