摘要
目的:探究酶脱支处理对玉米淀粉结构及性能的影响。方法:使用普鲁兰酶、胰蛋白酶及糖化酶对玉米淀粉进行了脱支处理,并观测了其结构、粒径、衍射谱、红外光谱、热稳定性、冻融稳定性及体外消化性。结果:酶脱支处理后,玉米淀粉的颗粒粗糙度上升、粒径增加、离散度降低。以4℃/6%的重结晶淀粉为例,其中位粒径上升了252.2%;离散程度下降了47.8%。同时,其热稳定性、冻融稳定性及体外消化性均显著降低。在0~170℃的范围内,酶脱支处理后的玉米淀粉的分解结束温度显著上升。同时以4℃/14%的重结晶淀粉为例,其析水率、慢消化淀粉含量和抗性淀粉的含量分别上升了9.3%、20.7%和58.1%。结论:酶脱支处理后,玉米淀粉颗粒结构发生显著变化,且其热稳定性、冻融稳定性及体外消化性均显著降低。
【Objective】To investigate the effect of enzymatic debranching treatment on the structure and properties of corn starch.【Method】Corn starch was treated with pullulanase,trypsin,and amylase to remove branches,and its structure,particle size,diffraction spectrum,infrared spectrum,thermal stability,freeze-thaw stability,and in vitro digestibility were observed.【Result】After enzymatic debranching treatment,the particle roughness of corn starch increased,the particle size increased,and the dispersion decreased.Taking 4℃/6%recrystallized starch as an example,the median particle size increased by 252.2%.The degree of dispersion decreased by 47.8%.Meanwhile,its thermal stability,freeze-thaw stability,and in vitro digestibility were significantly reduced.The temperature at which the decomposition of corn starch ends after enzymatic debranching treatment significantly increases within the range of 0—170℃.Taking 4℃/14%recrystallized starch as an example,its water separation rate,slow digesting starch content,and resistant starch content increased by 9.3%,20.7%,and 58.1%,respectively.【Conclusion】After enzymatic debranching treatment,the structure of corn starch granules undergoes significant changes,and their thermal stability,freeze-thaw stability,and in vitro digestibility are significantly reduced.
作者
孙建光
孙晓艳
林顺顺
SUN Jian-guang;SUN Xiao-yan;LIN Shun-shun(Mengzhou Jinyu Rice Co.,Ltd.,Mengzhou 454750,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450046,China)
出处
《中国食物与营养》
2025年第3期66-70,共5页
Food and Nutrition in China
基金
2023年食品加工产业科技特派团(项目编号:30802960)。
关键词
酶脱支
玉米淀粉
热稳定性
冻融稳定性
体外消化性
enzyme debranching
corn starch
thermal stability
freeze thaw stability
in vitro digestibility
作者简介
孙建光(1980-),男,硕士,工程师,研究方向:玉米淀粉、麦芽糊精;通信作者:林顺顺(1985-),女,博士,副教授,研究方向:淀粉、面制品等精深加工。
