不同降解方法对抗性淀粉(RS_3)得率及分子量的影响

The Effects of Different Degradation Methods on Yield and Molecular Weight of Resistant Starch(RS_3)

对地产(佳木斯)玉米淀粉采用酸水解、酶解及超声波降解的方法,进行前处理。然后采用压热法制备抗性淀粉(RS3)。对酸解、酶解、超声波三种前处理方法进行比较,分析了不同处理方法对RS3分子量分布及得率的影响。凝胶渗透色谱(GPC)测定结果显示,经超声波处理的淀粉的分子量更接近RS3分子量,且制得的抗性淀粉得率最高。

The corn starch produced locally （Jiamusi） was pretreated by acid hydrolysis, enzymolysis and ultrasonic degradation, and then the resistant starch （ RS3 ） was prepared by thermal-press processing method. The three methods of acid hydrolysis, enzymolysis and ultrasonic degradation were compared. The Effects of different treating methods on distribution of molecular weight and yield of resistant starch （ RS3 ） were analyzed. The results of detection by gel penetration chromatography （GPC） showed that the molecular weight of starch treated by ultrasonic degradation was closer to resistant starch （ RS3 ） and the yield of so prepared resistant starch was the highest.