摘要
以玉米淀粉和增抗玉米淀粉为原料进行体外消化实验,建立了消化动力学模型,利用X-射线衍射、差示扫描量热、傅里叶红外变换等手段,对抗性淀粉不同时间段的消化物进行分析。结果表明:玉米淀粉在2h内几乎完全水解,消化速率常数为2.32h-1,高于抗性淀粉的1.13h-1;抗性淀粉在0～2h内,结晶度增加,焓值增加,表明此时消化过程以水解动力学为主,2h后,结晶度稍有下降,整体呈现一个无规律的变化过程;此时为直链淀粉重新排列的过程,链间通过氢键连接,形成的聚合物能抵抗淀粉酶的水解作用,整个消化过程为水解动力学和老化动力学相互竞争的过程。
To prepare corn resistant starch by pullulanase, and establish digestion kinetic model compared with corn starch.Digestion of resistant starch through different time was investigated by X-ray diffraction, differential scanning calorimetry,Fourier transform infrared.The results showed that corn starch was almost hydrolyzed in 2h, hydrolysis rate constant was 2.32h^-1, higher than resistant starch （ 1.13h^-1 ）. Both crystallinity and enthalpy were increased,which showed that proceed mainly was hydrolysis kinetic.After 2h,crystallinity decreased but showed a disordered change process,amylose was rearrangement and linked by hydrogen bond,the formed polymer can resist amylase hydrolysis.The digestion showed a competition between the kinetics of enzyme hydrolysis and the kinetics of amytose retrogradation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期115-118,共4页
Science and Technology of Food Industry
关键词
抗性淀粉
体外
老化
结晶度
动力学
resistant starch
in vitro
retrogradation
crystallinity
kinetic
