直链淀粉含量及淀粉平均聚合度对抗性淀粉含量影响的研究

直链淀粉含量与淀粉平均聚合度对抗性淀粉的形成有着重要的影响,以玉米淀粉、红薯淀粉、豌豆淀粉、绿豆淀粉为原料,采用普鲁兰酶和α-淀粉酶协同制备抗性淀粉,改变淀粉的直链淀粉含量和聚合度,分析淀粉直链淀粉含量及其聚合度与抗性淀粉含量的关系。结果表明,直链淀粉含量与抗性淀粉含量呈明显正相关,平均聚合度在一定范围内有利于提高抗性淀粉的含量。

Effects of Amylose Content anb Degree Polymerization on Formation of Resistant Starch

Amylose content and the average degree of polymerization (DP) are important factors in the formation of resistant starch (RS). Based on corn starches,sweet potato starches, pea starch,mung bean starch,the method of pullulanase in con-junction with termostable α-amylase was used to produce resistant starch and to change the amylose content and degree of polymerization. The relationship of DP,Amylose content and the yield of RS was analysised. It illustrated that the yield of RS and amylose content were positively correlated. The average degree of polymerization in a certain range could improve the yield of resistant starch.