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1、酶法联合压热-冷却循环处理制备抗性淀粉的研究现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.5酶法联合压热-冷却循环处理制备抗性淀粉吴亨，尹秀华，谢丽燕，肖满凤，林莹（广西大学轻工与食品工程学院，广西南宁530004）摘要：本研究以玉米淀粉为原料，通过酶法联合压热-冷却循环处理制备抗性淀粉，测定酶解过程中淀粉的水解度（DE值）、脱支度和直链淀粉含量、样品抗性淀粉含量及其热稳定性，采用差示扫描量热仪（DSC）、扫描电子显微镜（SEM）分别测定抗性淀粉的热力学特性和颗粒形貌。结果表明，耐高温α-淀粉酶酶解能显
2、著提高淀粉的水解度，耐高温α-淀粉酶联合压热-冷却循环制备的抗性淀粉含量为10.51%~12.16%；淀粉脱支度、抗性淀粉含量、直链淀粉含量随着普鲁兰酶酶解前压热-冷却循环处理次数增加而显著下降，抗性淀粉的热稳定性却得到提高；先普鲁兰酶酶解后压热-冷却循环处理3次得到的抗性淀粉含量最高，达到17.94%；抗性淀粉的糊化峰值温度为119.5℃~121.1℃，糊化焓随抗性淀粉含量的增大而增大，颗粒形状为不规则的碎石型。关键词：抗性淀粉；耐高温α-淀粉酶；普鲁兰酶；压热-冷却循环文章篇号：1673-9078(2014)5-245-250EnzymaticHydro
3、lysisCoupledwithAutoclaving-coolingCyclesfor—————————————————————————————————————————————————————thePreparationofResistantStarchWUHeng,YINXiu-hua,XIELi-yan,XIAOMan-feng,LINYing(CollegeofLightIndustryandFoodEngineering,GuangxiUniversity,Nanning530004,China)Abstract:Maizestarchwasuse
4、dasrawmaterialtoprepareresistantstarchbyenzymemethodcoupledwithautoclaving–coolingcycles.Hydrolysisanddebranchingdegreeofstarch,amylosecontent,resistantstarchcontentandthermodynamicstabilityweredetectedintheexperiment.Thethermodynamiccharacteristics,particlemorphologyofresistantsta
5、rchwereanalyzedbydifferentialscanningcalorimeter(DSC)andscanningelectronmicroscope(SEM),respectively.Theresultsshowedthatthehydrolysisdegreeofstarchwasincreasedsignificantlyafterenzymolysisofthermostableα-amylase.Resistantstarchcontentofcoupledthermostableα-amylasewithautoclaving-c
6、oolingcycleswas10.51%to12.16%.Debranchingdegrees,resistantstarchandamylosecontentweredeclinedsignificantlywithautoclaving-coolingcyclesincreasingbeforedigestionofpullulanase,butthermalstabilityoftheresistantstarchwasincreased.Theresistantstarchcontentreachedthehighestvalue(17.94%)a
7、fterdigestionofpullulanasebeforethreetimesprocessingofautoclaving-coolingcycles.Gelatinizationpeaktemperatureofresistantstarchwasfrom119.5℃—————————————————————————————————————————————————————to121.1℃.Thegelatinizationenthalpywasincreasedwithresistantstarchcontentincreasing,andtheg
8、ranuleshapeofresistantstar
