摘要
以木薯淀粉为原料,用α-淀粉酶水解木薯淀粉制取DE值不同的糊精,并对得到的淀粉糊精进行研究。结果表明,木薯淀粉经过酶解其理化性质发生了显著改变,与原淀粉相比,其透明度、冻融稳定性都提高,且随DE值的变化发生相应的改变;淀粉结晶结构被破坏,木薯淀粉糊精的DSC曲线变成一条平滑曲线,可作为脂肪模拟物。
Cassava starch was hydrolyzed with α-amylase to obtain cassava starch dextrine of different DE values.The results showed that the physicochemical properties of cassava starch dextrine have been significantly changed.Compared with the native starch,the transparency,freeze-thaw stability increased.With the difference of DE value,corresponding changes occurred.The crystalline structure of starch was destroyed,and DSC changed into a smooth curve.It can be used as fat substitutes. and DSC changed into a smooth curve.It can be used as fat substitutes.
出处
《食品科技》
CAS
北大核心
2010年第12期13-16,共4页
Food Science and Technology
基金
国家农业成果转化资金项目(2009GB2E000280)
关键词
木薯淀粉糊精
酶水解
理化性质
脂肪模拟物
cassava starch dextrine
enzymatic hydrolysis
physicochemical properties
fat substitutes
