摘要
将抗性淀粉和蜡质玉米淀粉按不同的比例混匀制成复配粉,研究不同含量抗性淀粉对复配粉的膨胀度、溶解度、糊化特性和酶解速率的影响。结果表明:随抗性淀粉含量增加,复配粉溶解度降低,膨胀度增大,酶解速率逐渐降低。快速黏度分析仪(RVA)分析表明:抗性淀粉所占比例增加,复配粉的糊化温度逐渐升高,抗性淀粉含量为60%时,糊化温度达到最高,为75.25℃,而峰值黏度、谷值黏度、末值黏度、衰减值和回生值逐渐下降,抗性淀粉含量为100%时,复配粉的峰值黏度、谷值黏度、末值黏度均达到最低。
Pre-mixed power was fabricated by resistant starch and waxy corn starch at different percentage through simple mixing. The solubility, pasting properties and hydrolysis rate influenced by resistant starch were researched. The results showed that with the increase of resistant starch in the pre-mixed powder, the solubility and hydrolysis rate decreased, but swelling increased. Rapid viscosity analyzer （ RVA ） analysis showed that with the proportion of resistant starch increased, the gelatinization temperature ofpre-mixed powder gradually increased, when the content of resistant starch was at 60%, the gelatinization temperature reached highest and the highest was 75.25℃. However, peak viscosity, final viscosity, troughviscosity, breakdown and setback decreased. The content of resistant starch was at 100%, the peak viscosity, trough viscosity and final viscosity was the lowest.
出处
《粮食与油脂》
北大核心
2016年第11期49-52,共4页
Cereals & Oils
关键词
抗性淀粉
酶解速率
复配粉
理化性质
resistant starch
hydrolysis rate
pre-mixed powder
physicochemical properties
