摘要
研究芡实淀粉的酶解特性及其在模拟过程中的消化特性。采用α-淀粉酶水解法,以酶解液中还原糖释放率为指标,对芡实淀粉的酶解特性进行分析。结果表明,α-淀粉酶的最优酶解条件为:α-淀粉酶用量350U/g、底物质量浓度为10g/100mL、pH值为6,于50℃水浴中水解60～80min。在此条件下,芡实淀粉酶解液中还原糖释放率可达79.61%。体外消化模拟结果显示,芡实淀粉在模拟消化中的还原糖和可溶性糖释放率均远低于酶解过程;且与米淀粉相比,芡实淀粉较难消化。研究认为,芡实淀粉在α-淀粉酶作用下,较易水解;消化模拟过程中,芡实淀粉的可消化性稍低于米淀粉,可能与其中残留的植物多酚类物质有关。
In order to explore the enzymatic hydrolysis properties of gorgon nut starch, the hydrolysis parameters of gorgon nut starch by α-amylase were optimized. The results showed that the optimal hydrolysis parameters were α-amylase amount of 350 U/g, gorgon nut starch concentration of 10 g/100 mL, hydrolysis pH of 6, hydrolysis temperature of 50 ℃ and hydrolysis time of 60- 80 min. Under these conditions, the reducing sugar release from gorgon nut starch was 79.61%. The simulated digestion in vitro showed that the release of reducing sugar and soluble sugar from gorgon nut starch was much lower than that in enzymatic hydrolysis system. Moreover, the digestibility was slightly lower than that of rice starch. Therefore, gorgon nut starch was easily hydrolyzed by a-amylase. The slightly lower digestibility of gorgon nut starch may be related to polyphenols in it.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第3期23-27,共5页
Food Science
基金
安徽省应用化学省级重点学科建设项目(200802187C)
滁州市科技计划项目(201057)
关键词
芡实淀粉
Α-淀粉酶
酶解
消化模拟
gorgon nut starch
α-amylase
enzymatic hydrolysis
simulated digestion
