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Position: Home > Articles > α-amylase in Vitro Digestion Crushing,Vapor Pressure,Extrusion Processing of Corn Starch Digestibility of Research Xinjiang Agricultural Sciences 2016,53 (4) 744-751

α-淀粉酶体外酶解三种不同加工处理玉米中淀粉消化性的比较研究

作者：

杨景焘;赵芳;刘振;杨开伦

单位：

新疆农业大学/新疆肉乳用草食动物营养重点实验室

关键词：

体外酶解法;α-淀粉酶;粉碎玉米;蒸汽压片玉米;膨化玉米

摘要：

【目的】通过体外酶解实验,研究粉碎、蒸汽压片和膨化加工方式对玉米淀粉消化性的影响。【方法】用α-淀粉酶分别对粉碎、蒸汽压片及膨化加工处理后的玉米进行8 h的酶解,测定酶解过程中各时间点,还原糖生成量、每小时净还原糖产生量及玉米中直链淀粉和支链淀粉的消化量与消化率等指标。【结果】8 h内产生还原糖总量,膨化加工方式高于蒸汽压片加工19.8%,高于粉碎加工65.6%;直链淀粉和支链淀粉累积消化量分别高于蒸汽压片加工53.2%和92.2%;高于粉碎加工125.2%和253.7%。【结论】蒸汽压片加工与膨化加工均可以提高玉米淀粉利用率,且膨化加工提高最为显著(P<0.05)。

译名：

α-amylase in Vitro Digestion Crushing,Vapor Pressure,Extrusion Processing of Corn Starch Digestibility of Research

作者：

YANG Jing-tao;ZHAO Fang;LIU Zhen;YANG Kai-lun;Xinjiang Key Laboratory of Herbivore's Nutrition for Meat and Milk Production;

关键词：

in vitro enzymatic hydrolysis;;α-amylase;;crushed corn;;steam-flaked corn;;expanded corn

摘要：

【Objective】In this study,in vitro enzymatic hydrolysis experiments were carried out to study the crushing impact of steam-flaked and puffed processing methods for corn starch digestibility.【Method】α-amylase was applied to pulverize,flake and puff corn after 8 hours of hydrolysis and measure enzyme solution process at each time point,the production of reducing sugar and an hour net reducing sugar and corn amylase starch and amylopectin digestion and digestive rate and other indicators. 【Result】The total amount of sugar produced within eight hours was 19. 8% higher than the vapor pressure extrusion processing and 65. 6%higher than the crushing process; digestion amount of amylose and amylopectin accumulation were 53. 2% and92. 2% higher than the vapor pressure of the film processing,and 253. 7% and 125. 2% higher than the grinding process.【Conclusion】The utilization ratio fo corn starch can be improved by flaked processing and extrusion processing and the effect is the most significant( P < 0. 05).

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α-淀粉酶体外酶解三种不同加工处理玉米中淀粉消化性的比较研究

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