机械活化对木薯淀粉的直链淀粉含量及抗性淀粉形成的影响

Effects of Mechanical Activation on Amylose Content and Resistant Starch Formation of Cassava Starch

采用搅拌球磨机对木薯淀粉进行机械活化,研究了机械活化对木薯淀粉中直链淀粉含量的影响,并以抗性淀粉含量作为评价指标,分别考察了活化时间、储存时间、淀粉糊浓度、糊化温度和储存温度对抗性淀粉形成的影响。结果表明,直链淀粉含量随活化时间的延长而增加。适度的机械活化有利于淀粉分子重结晶,抗性淀粉含量显著提高,其它因素对抗性淀粉形成也有较大的影响,且与淀粉的活化时间密切相关。活化时间1h的样品在制备条件为淀粉糊浓度140g·L^(-1)、沸水浴糊化20min、4℃储存36h时,抗性淀粉含量达到13.81%,而在相同条件下,由原淀粉制备的抗性淀粉含量仅为6.75%。XRD的分析表明,所制备的抗性淀粉属于B型结晶结构。

activation on amylose content was studied, and the effects of activation time, storage time, paste concentration, gelatinization temperature and storage temperature on the resistant starch （RS） formation of cassava starch were investigated respectively by using the RS content as evaluating index. The results indicate that the amylose content increases with the increase of activation time. Mild mechanical activation treatment was proved to be in favor of recrystallization of starch molecule and at the same time the RS content increases evidently. Moreover,it was also found that other factors have certain influence on RS formation too and which is closely related to the activation time of cassava starch. When the preparation conditions are as follows： past concentration of 140 g·L^-1, gelatinization temperature of 100℃, gelatinization time of 20 min, storage temperature of4℃ and storage time of 36 h, the content of RS of the activated starch with 1 h activation time is 13.81%, while that of the native starch at the same preparation conditions is only 6.75%. XRD analysis demonstrates that the crystal structure of the RS prepared belongs to B-pattern.