甘薯交联抗性淀粉热力学性质与消化性研究.pdfVIP

09ls08-12 2012 年第 8 期 粮食与油脂 25 甘薯交联抗性淀粉热力学性质与消化性研究 李云云，高群玉 （华南理工大学轻工与食品学院，　广东广州　510640 ） 摘　要：根据膨胀度、糊化度及差示扫描量热仪（DSC ）测得热力学参数，综合分析甘薯交联抗性 淀粉和原淀粉热力学性质，并采用 Jenkins 提出 In–vitro 模型测定淀粉体外消化性。结果表明：在 同一温度下，甘薯交联抗性淀粉膨胀度和糊化度均较原淀粉低，且交联剂用量越高，淀粉膨胀度和 糊化度越小；DSC 测试结果显示，甘薯交联抗性淀粉相转变温度 T 、T 、T 随交联剂用量增加而 o p c 升高，Tc–To 和△H 均比原淀粉低。In–vitro 消化模拟实验表明，甘薯交联抗性淀粉消化性比原淀 粉低，并随交联剂含量增加，消化产物量减少，消化速度降低。 关键词：甘薯淀粉；交联抗性淀粉；变性淀粉 Thermodynamic properties and digestibility of sweet potato cross-linked resistant starches LI Yun-yun ，GAO Qun-yu （School of Light Industry and Food Science ，South China University of Technology ， Guangzhou 510640 ，Guangdong ，China ） Abstract ：The thermodynamic properties of sweet potato cross–linked resistant starches and native starch were analysed synthetically based on swelling power ，degrees of gelatinization and thermodynamic parameters measured by differential scanning calorimetry （DSC ）. In–vitro model proposed by Jenkins was investigated the digestion of starch. Results showed that swelling power ， degrees of gelatinization of sweet potato cross–linked resistant starches were lower than native starch at the same temperature ，and the higher dosage the crosslinking agent was ，the smaller swelling power and degrees of gelatinization of starch were. The phase inversion temperature To ，Tp and Tc of cross– linked resistant starch rose with increasing crosslinking agent dasage. In–vitro digestion test showed that digestibility of all the cros