【摘要】 通过挤压-酶解与己二酸交联反应,分析抗性淀粉结构特性。结果表明:天然玉米淀粉样品、挤压淀粉样品、普鲁兰酶酶解淀粉样品和交联样品的抗性淀粉含量分别为7.20%、O.53%~0.68%、13.23%~22.08%、2.09%~34.06%。X射线衍射图表明,挤压酶解淀粉的晶体类型为B+V型,且最高结晶度可达50.02%,而且交联反应不会显著改变淀粉的晶体类型。扫描电子显微镜图表明,挤压并酶解后形成具有不规则形状的连续网络,化学交联反应使网络结构更加紧凑和密集。更多还原

【Abstract】 The structural properties of resistant starch were analyzed by extrusion-enzymatic and cross-linked with adipic acid.The results showed that the resistant starch content of natural corn starch samples,extruded starch samples,pullulanase hydrolysis starch samples and crosslinked samples were 7.20%,0.53%-0.68%,13.23%-22.08%,2.09%-34.06%.X-ray diffraction showed that the crystalline type of starch was B+V and the highest crystallinity was up to 50.02%,the cross-linking reaction could not significantly change the crystal type of starch.Scanning electron microscope images showed that the continuous network with irregular shape was formed by extrusion and enzyme hydrolysis.The chemical crosslinking reaction made the network structure more compact and denser.更多还原