β-环糊精改性小麦淀粉的消化性及水解动力学

Digestibility and hydrolysis kinetics of wheat starch modified by β-cyclodextrin

以β-环糊精对小麦淀粉进行改性,考察了β-环糊精用量、加水量、结晶温度、结晶时间对β-环糊精改性小麦淀粉的消化性和水解率的影响。结果表明:β-环糊精改性小麦淀粉的快消化淀粉(RDS)含量随β-环糊精用量的增加而减小,慢消化淀粉(SDS)含量逐渐增大,抗性淀粉(RS)含量先增大后减小。β-环糊精改性小麦淀粉制备SDS的条件为:β-环糊精用量3%、加水量80%、结晶温度25℃、结晶2 h时,生成的SDS的含量最多。水解动力学实验表明:β-环糊精改性小麦淀粉的水解率低于未改性小麦淀粉的水解率。

The β-cyclodextrin,water content,crystallization temperature and crystallization time on the digestibility and hydrolysis rate of wheat starch modified by β-cyclodextrin were studied. The results showed that the content of rapidly digestible starch（ RDS） of wheat starch modified by β- cyclodextrin decreased, slowly digestible starch（ SDS） increased and resistant starch（ RS） increased first and then decreased with the increase of the amount of β-cyclodextrin.The optimum preparation conditions of slowly digestible starch mofied by β- cyclodextrin were as follows ： the amount of β- cyclodextrin 3 %, water content 80 %, crystallization temperature 25 ℃,crystallization time 2 h. Hydrolysis kinetic experiments showed that the hydrolysis rate of wheat starch modified by β-cyclodextrin was less than the unmodified.