电阻加热对抗性淀粉得率的影响

Effect of resistance heating on the yield of resistant starch

通过对照直接加热,研究电阻加热对制备抗性淀粉(RS)得率的影响,同时考察不同因素对电阻加热的影响。研究结果表明,电阻加热能增加玉米淀粉的RS得率,降低大米淀粉的RS得率,且电阻加热后玉米淀粉的RS得率均高于大米淀粉;不同玉米淀粉浓度对电阻加热制备RS有非常显著影响,其中10%的淀粉悬液制备的RS得率较高;不同p H对电阻加热制备RS有显著影响,碱性溶液制备的RS得率较高;不同储藏时间对电阻加热制备RS有显著影响,RS得率随着储藏时间延长不断增加。

The effects of resistance heating on the yield of resistant starch（RS）were studied by compared with direct heating. The effects of different factors on resistance heating were also investigated. The results showed that when heating different varieties of starch, the resistance heating could increase the RS yield of corn starch, reduce the RS yield of rice starch, Meanwhlie the RS yield of corn starch after heating resistance was higher than the rice starch; The concentration had a very significant effect on the preparation of RS by resistance heating, and 10% of the starch suspension could prepare a higher content of RS; Different p H of starch suspension also had a significant effect on preparation of RS by resistance heating, and the alkaline solution could obtain higher content of RS; The time of storage had a significant effect on resistance heating RS, too. With the increasing of storage time, the content of RS increased.