【摘要】 以高直链玉米淀粉为原材料，采用物理场协同α-淀粉酶内切、异淀粉酶脱支的方式制备玉米抗性淀粉。单因素试验结束后，以抗性淀粉得率为指标，选择异淀粉酶的添加量、酶解温度、酶解时间3因素进行响应面设计，优化复合酶法制备高直链玉米抗性淀粉的工艺条件。高直链玉米淀粉和不同方法制备的玉米抗性淀粉的结构采用扫描电子显微镜、红外光谱分析、X-射线衍射进行表征。结果表明：在淀粉乳浓度为20%、异淀粉酶添加量24.20 U/g、酶解温度54 ℃、酶解时间3 h条件下，玉米抗性淀粉得率高达72.60%。高直链玉米淀粉经过处理后，由颗粒完整、表面光滑的椭圆形或者多边形颗粒变成不规则的块状体；淀粉结晶型由B+V型转变为结晶结构更为紧密的A+V型。更多还原

【Abstract】 Using high-amylose maize starch as raw material,corn resistant starch was prepared through the synergistic effects of physical fields,α-amylase endo-hydrolysis,and isoamylase debranching.After completing the single-factor experiments,isoamylase addition,enzymatic hydrolysis temperature,and enzymatic hydrolysis time were selected as factors,with resistant starch yield as the indicator,to conduct a response surface design and optimize the process conditions for preparing high-amylose maize resistant starch using the composite enzyme method.The structures of high-amylose maize starch and maize resistant starch prepared by different methods were characterized by scanning electron microscopy (SEM),infrared spectral analysis (FTIR),and X-ray diffraction (XRD).The results showed that under the conditions of a starch milk concentration of 20%,isoamylase addition of 24.20 U/g,enzymatic hydrolysis temperature of 54 ℃,and enzymatic hydrolysis time of 3 h,the yield of maize resistant starch reached 72.60%.The starch crystalline type changed from B+V type to A+V type with more compact crystalline structure.更多还原