不同糊化度籼米淀粉在贮藏过程中结晶性和抗性淀粉的变化

Crystalline Property and Resistant Starch Change of Different Gelatinization Degree Indica Rice Starch During Storage

本试验以籼米淀粉为原料,经完全和部分糊化后,在25、4和-18℃贮藏过程中分别测定其结晶性和抗性淀粉的变化,结果表明:完全糊化淀粉在25、4和-18℃贮藏过程中,结晶度从0%分别增至7.98%、12.53%和11.77%,相应的抗性淀粉质量分数分别为4.1%、8.6%、6.5%与起始时相比,增加了2.7%、7.2%、5.1%;部分糊化淀粉的结晶度从11.14%分别增至19.11%、24.45%和22.89%,相应的抗性淀粉质量分数分别为13.8%、17.8%、15.8%,与起始时相比,增加了5.7%、9.7%、7.1%。部分糊化淀粉和完全糊化的淀粉相比,在相同的贮藏温度下,部分糊化淀粉结晶速率较快,抗性淀粉和慢消化淀粉的含量较多;与-18℃和25℃贮藏温度相比,4℃结晶速率较快,更易形成抗性淀粉。

Indica rice starch has been used for gelatinization and partial gelatinization. The crystalline property as well as the changed of resistant starch（RS） storage at 25 ℃ ,4 ℃and - 18 ℃ were studied. The results indicated that for the gelatinized starch,during the storage at the temperature of 25 ℃ ,4 ℃ and -18 ℃ ,its crystallinity rose from 0% to 7.98%, 12.53% and 11.77% respectively, storage at 25℃ ,4 ℃ and - 18 ℃, the content of resistant starch（RS） was 4.1% ,8.6% ,6.5% ;compared with 0 day content of resistant starch（RS） increased 2.7% ,7.2%, 5.1% ;For partial gelatinization starch,its crystallinity rose from 11.4% to 19.11% ,24.45% and 22.89% respectively,storage at 25 ℃ ,4 ℃ and - 18 ℃;the content of resistant starch（RS）was 13.8% ,17.8% andl5.8% ;cornpared with 0 day content of resistant starch（RS） increased 5.7% ,9.7%, 7.1% ;compared the partial gelatinization starch with the gelatinized starch, The results indicated that the crystal rate of partial gelatinized starch was much faster , the content of resistant （RS） and slowly digested starch （SDS） had a larger quantity ; compared with the storage at - 18 ℃,2,25 ℃ and 4 ℃ ,the crystal rate of partial gelatinized starch storage at 4 ℃ was much faster and it was easier to be resistant starch （RS）.