【作者】 耿慧慧； 杨丽萍； 夏月胜； 曹川； 何李晔紫； Alam Rashid； 周裔彬；

【Author】 Geng Huihui;Yang Liping;Xia Yuesheng;Cao Chuan;He Liyezi;Alam Rashid;Zhou Yibin;College of Tea and Food Science Technology,Anhui Agricultural University;

【机构】 安徽农业大学茶与食品科技学院；

【摘要】 两种糯米淀粉经胰α-淀粉酶和糖化酶处理,通过SEM,DSC,XRD,FT-IR,HPAEC-PAD测定其结构的变化。与原粳糯米淀粉相比,籼糯米原淀粉含较高的RS含量,直链淀粉含量,糊化温度,糊化焓,结晶度,1047/1022cm-1和较高比例长链（DP≥37）,但含有较低的RDS,T_c-T₀,1022/995 cm^-1,及较低比例短A链（DP 6-12）。经消化酶处理后,SEM结果显示淀粉颗粒表面出现侵蚀和孔洞,并呈现由内而外的消化模式,酶处理后的籼、粳糯米淀粉表观结构没有差异。随着酶解时间的增加,RDS含量降低并伴随着RS含量增加及直链淀粉含量的降低;籼糯淀粉RS和直链含量的变化大于粳糯。DSC结果显示,籼、粳糯米淀粉的糊化温度和糊化焓显著增加,但T_c-T₀降低。XRD结果显示相对结晶度缓慢增加。FT-IR结果显示1047/1022 cm^-1比值缓慢增加,尤其是粳糯酶解淀粉;但1022/995cm^-1降低。HPAEC-PAD结果显示随着酶解时间的增加,两种糯米淀粉的短链和中长链（DP 6-24）比例降低,长链（DP≥37）比例增加,尤其是籼糯酶处理淀粉。更多还原

【Abstract】 Two waxy rice starches were treated by pancreatic a-amylase and amyloglucosidase and their structure changes were characterized by SEM,DSC,XRD,FT-IR,HPAEC-PAD.Compared with native japonica waxy rice starch,indica waxy rice starch had higher RS content,amylose content,gelatinization temperature,gelatinization enthalpy,relative crystalUnity,ratio of 1047/1022 cm,and proportion of long chains(DP≥37),but contained lower RDS content,T_c-T_o,ratio of 1022/995 cm,and proportion of short A chains(DP 6-12).After digestion enzyme treatment,scanning electron micrographs showed eroded and holes on the surface,and then followed by inside-out digestion pattern,and there were no differences in the morphology of indica and japonica cultivar during hudrolysis.The hydrolysis residual starches showed a decrease of RDS accompanied an increase of RS,and a decrease of amylose content with enzyme time increased.And,the indica starch residues had significantly changed in RS content and amylose content than those of japonica starch residues.DSC analyses showed that both indica and japonica increased significantly in gelatinization temperature and gelatinization enthalpy with time increased,but decreased in T_c-T_o.XRD results showed that the relative crystallinity increased slightly as hydrolysis time increased.FT-IR results showed that there was a slightly increased in the ratio of absorbance 1047/1022 cm,especially in the japonica enzyme treated starches,but decreased in 1022/995 cm.HPAEC-PAD results showed that the proportion of short chains and medium-length chains(DP 6-24) of both two waxy rice starches decreased with time increased,accompanied an increase of long chains(DP≥37),especially in the indica enzyme treated starches.更多还原