摘要
研究魔芋葡甘聚糖(KGM)水解物对小麦淀粉、玉米淀粉、马铃薯淀粉消化性质及糊化热力学性质的影响。添加KGM水解物的小麦、玉米、马铃薯粒度分布变宽;添加KGM水解物后,小麦、玉米、马铃薯淀粉的消化率显著降低。小麦淀粉-KGM水解物复合物、马铃薯淀粉-KGM水解物复合物的热焓值均低于原淀粉,玉米淀粉-KGM水解物复合物热焓值高于原淀粉。淀粉-KGM水解物复合物的峰值黏度、谷值黏度、最终黏度以及破损值均高于原淀粉。
The influences of konjac glucomannan （KGM） hydrolysates on digestion property and pasting thermodynamic property of wheat starch, com starch and potato starch were studied. The particle size of wheat starch, corn starch and potato starch which were added konjac hydrolysates greatly became wider. The digestion rate of wheat starch, corn starch and potato starch which were added konjac hydrolysates decreased significantly. The gelatinization enthalpy of wheat starch with konjac hydrolysates were less than that of wheat starch, and the gelatinization enthalpy of potato starch with konjac hydrolysates were also less than that of potato starch,but the gelatinization enthalpy effect of corn starch with konjac hydrolysates were more than that of corn starch. The peak viscosity, trough viscosity, final viscosity and damage size of starch with konjac hydrolysates were more than that of raw starch.
作者
周中凯
杨星月
张惠媛
商文婷
ZHOU Zhong-kai, YANG Xing-yue, ZHANG Hni-yuan, SHANG Wen-ting(College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, Chin)
出处
《粮食与油脂》
北大核心
2018年第3期25-29,共5页
Cereals & Oils
基金
国家自然科学基金资助项目(31471701)
天津市应用基础与前沿技术研究计划(重点项目)(15JCZDJC34300)
关键词
魔芋葡甘聚糖水解物
淀粉
消化
热力学性质
konjac glucomannan hydrolysates
starch
digestion
thermodynamic property
