压热-酶解法制备黑豆抗性淀粉及其理化性质

Preparation and Structural Characteristics of Black Bean Resistant Starch by Physical and Enzyme Methods

研究压热-酶解法制备黑豆抗性淀粉的最佳工艺条件。探讨压热-酶解法过程中普鲁兰酶添加量、酶解时间、压热温度、压热时间对黑豆抗性淀粉得率的影响;通过单因素试验确定压热-酶解法制备黑豆RS的最佳工艺条件:普鲁兰酶添加量4 npun/g干淀粉,压热温度90℃,压热时间30 min,酶解时间8 h。通过扫描电镜(SEM)、X-射线衍射(XRD)、差示扫描量热仪(DSC)对压热酶解后的黑豆进行表征,结果表明,压热酶解后的黑豆热稳定性好、抗酶解性强。

The optimum conditions for the preparation of black bean resistant starch by physical and enzyme methods were studied.The influence of the amount of pullulanase,enzymatic hydrolysis time,autoclave temperature and autoclave time on the yield of black bean resistant starch during autoclaving-enzymatic hydrolysis were investigated.The optimum conditions for the preparation of black bean RS by physical and enzyme method were determined by single factor experiment.The addition of pullulanase was 4 npun/g dry starch,the autoclave temperature was 90℃,the autoclave time was 30 min and the enzymatic hydrolysis time was 8 h.The electrothermally hydrolyzed black beans were characterized by scanning electron microscope(SEM),X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that the black beans after autoclaving had good thermal stability and strong resistance to enzymatic hydrolysis.