酶法及压热-酶法制备大米抗性淀粉的理化性质比较

Comparison on Physicochemical Properties of the Rice Resistant Starch Prepared by Enzymatic Method and Autoclave-Enzymatic Method

对酶法及压热-酶法制备的大米抗性淀粉和淀粉凝胶的理化性质进行比较。结果表明,酶法及压热-酶法制备的大米抗性淀粉含水量从11.88%分别下降到4.05%和3.98%;大米淀粉凝胶水分含量也明显下降。酶法和压热-酶法制备的大米抗性淀粉的溶解度和膨润力都随温度的升高而增加。但两种大米淀粉凝胶的溶解度随温度呈现缓慢下降趋势。酶法制备的抗性淀粉的糊化黏度和回生值比压热-酶法大,而两种淀粉凝胶峰值黏度、谷值黏度、最终黏度、衰减值、回生值均明显降低。压热-酶法制备的大米抗性淀粉和淀粉凝胶偏光十字较弱。两种淀粉凝胶的硬度和弹性均显著增加,并且压热-酶法的硬度和弹性最大,但胶黏性较小。

In this paper,the physicochemical properties of rice - resistant starch and starch gel prepared by enzymatic hydrolysis and autoclaving - enzymatic hydrolysis were compared.The results showed that the moisture content of rice - resistant starch prepared by enzymatic hydrolysis and autoclaving - enzymatic hydrolysis decreased from 11.88% to 4.05% and 3.98%,respectively.The moisture content of the same starch gelatin gel also decreased significantly. The solubility and swelling power of rice - resistant starch prepared by enzymatic hydrolysis and autoclaving - enzymatic hydrolysis increased as temperature rose.However,the solubility of the two rice starch gels showed a slow decline with rising temperature.The gelatinization viscosity and retrogradation value of the resistant starch prepared by enzymatic hydrolysis were larger than that of the autoclave - enzymatic method,and the peak viscosity,the bottom viscosity,the final viscosity,the attenuation value and the retrogradation value of the two starch gels were significantly reduced.The rice - resistant starch and starch gel prepared by autoclaving - enzymatic hydrolysis showed a weak polarized cross.Both starch gels witnessed an immense increase in hardness and elasticity,and the autoclave - enzymatic method showed the highest hardness and elasticity,but less adhesiveness.