豌豆抗性淀粉的酶法制备及其性质研究

Preparation and Characterization of Pea Resistant Starches with Pullulanase

以豌豆淀粉为原料,经糊化、普鲁兰酶脱支和凝沉处理,使其分子结构发生改变,制备出高含量的抗性淀粉,并研究了其理化性质。结果表明,在加酶量为300 ASPU/g,脱支时间12 h,凝沉时间24 h时,抗性淀粉含量达到最高52.66%;经糊化、脱支和凝沉处理后的样品结晶结构由C型变为B+V型;随着抗性淀粉含量的增加,其溶解度逐渐降低且均高于原淀粉,但膨胀度均低于原淀粉;消化产物随抗性淀粉含量的增加而降低。

The pea starches were used as raw materials. With treatments of gelatinization, pullulanase debranching and retrogradation, the structure of pea starches began to change, and the much higher content of resistant star- ches was produced. Moreover, their physicochemical properties were studied. The results indicated that, after addi- tion of 300ASPU/g of pullulanase, the maximum purity of RS reached 52.66% by debranching for 12 hours and retro- gradating for 24 hours. At the same time, crystal structure of the sample changed from C to B ＋ V by gelatinization, debranching and retrogradation. It was also found that the solubilities of samples, which were higher than that of n- ative starch, decreased gradually with the increasing content of resistant starches, while the dilatations of samples were lower than that of native starch. The amount of digestion products decreased with the increasing content of resist- ant starches.