期刊文献+

淮山药抗性淀粉的制备及其性质 被引量:11

Preparation and characteristics of resistant starch from Dioscorea opposita Thunb.
原文传递
导出
摘要 采用酸变性和沸水浴的方法,对淮山药淀粉进行处理,以抗性淀粉得率作为评价指标,通过正交实验得出淮山药抗性淀粉的最优制备条件为:淀粉与水比例1∶9,酸用量3%,酸解时间3h,沸水浴时间3.5h,冷藏老化时间36h,抗性淀粉得率12.25%。与原淀粉比较,淮山药抗性淀粉耐酸性增强,可长时间抵抗酶的水解,吸湿性有所提高。 Resistant starch from Dioscorea opposita Thunb was prepared by acid-modifying and heat-moisture treatments. An orthogonal trial was conducted and the optimal parameters for preparation of resistant starch from Dioscorea opposita Thunb were investigated and resulted in the following optimum conditions of preparing potato resistant starch,such as ratio between potato starch and water 1:9, acid modification time 3h, HCI 3%, heatmoisture time 3.Sh,and refrigeration time 36h,The output of resistant starch was 12.25%. Several qualities of RS were determined. Compared with the raw starch of Dioscorea opposita Thunb,the acid-resistance and enzymeresistance of RS were intensified,and moisture absorption of RS was increased.
作者 聂凌鸿
出处 《食品工业科技》 CAS CSCD 北大核心 2008年第11期163-166,共4页 Science and Technology of Food Industry
基金 江苏省淮安市农业科技计划项目(SN0775) 江苏省高校自然科学基础研究项目(07KJD550022)
关键词 淮山药 抗性淀粉 酸变性 水热处理 Dioscorea opposita Thunb. resistant starch acid-modification heat-moisture
  • 相关文献

参考文献8

  • 1赵冰.山药栽培技术[M].北京:金盾出版社,1998.
  • 2Sievert D, Wursch P. Thermal behavior of potato amylose and enzyme-resistant starch from maize [ J ]. Cereal Chem, 1993, 70(3) :333-338.
  • 3Enmine U ,James F. Formation of resistant starch by a twin- screw extruder [ J ]. Cereal Chcm, 1998,75 ( 3 ): 346- 350.
  • 4Sievert D, Pomerane Y. Enzyme - resistant starch: characterization and evaluation by enzymatic, thermoanalytical and microscopic methods [ J ]. Cereal Chemistry, 1989,66 ( 4 ) : 342 ~347.
  • 5Gidley M J , Cooke D , Darke A H . Molecular order andstructure in enzyme- resistant retrograded starch [ J ]. Carbohydrate Polymers, 1995,28:23-31.
  • 6聂凌鸿,王志芳.马铃薯抗性淀粉的制备及其性质[J].安徽农业科学,2007,35(16):4928-4929. 被引量:5
  • 7Yue P, Waring S. Functionality of Resistant Starch in Food Applications[ J]. Food Austri,1998,50 (12) :615-621.
  • 8特殊变性淀粉的应用新领域[J].中国食品工业,1998(7):23-24. 被引量:9

二级参考文献5

  • 1LORRAINE L.Niba,resistant starch:A potential functional food ingredient[J].Nutrition & Food Science,2002,32:62-67.
  • 2YUE P,WARING S.Functionality of resistant starch in food applications[J].Food Austri,1998,50 (12):615-621.
  • 3SIEVERT D,POMERANE Y.Enzyme-resistant starch:characterization and evaluation by enzymatic,thermoanalytical and microscopic methods[J].Cereal Chemistry,1989,66(4):342-347.
  • 4GIDLEY M J,COOKE D,DARKE A H.Molecular order andstructure in enzymeresistant retrograded starch[J].Carbohydrate Polymers,1995,28:23-31.
  • 5特殊变性淀粉的应用新领域[J].中国食品工业,1998(7):23-24. 被引量:9

共引文献16

同被引文献175

引证文献11

二级引证文献128

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部