【摘要】 通过改变淀粉浆浓度、酸的种类及浓度,经酸水解-湿热复合处理(AH-HMT)制备土豆抗性淀粉(AH-HMT RS3),并研究了其结构特性的变化。结果表明:土豆淀粉经AH-HMT后,除其X-射线衍射图谱仍维持无酸湿热处理抗性淀粉(HMT RS3)的B-型不变外,其平均聚合度(DP)、比表面积(SSA)、微观形貌(MS)及相对结晶度(RC)都发生了或大或小的变化,高浓度酸比低浓度酸引起变性淀粉的平均聚合度与比表面积的降低,以及相对结晶度的增加更显著,但其表面微观结构的变化则要复杂得多。5种酸对土豆抗性淀粉结构的影响从大到小依次为柠檬酸、乙酸、琥珀酸、苹果酸和乳酸。更多还原

【Abstract】 Resistant starches from potato(RS3)were modified by acid hydrolysis combined with heat-moisture treatment(AH-HMT).The effects of changing the starch slurry concentration,the type of acid and its concentration on the structure of RS3 were also studied.The results showed that after AH-HMT,the X-ray pattern remained practically the same with only small changes in the average degree of polymerization(DP),specific surface area(SSA),microstructure(MS),and relative crystallinity(RC).Compared with untreated RS3,the decrease in DP and SSA and the increase in RC caused by high concentrations of acid were significantly greater than those caused by low concentrations of acid.However,the changes in the surface microstructure of RS3 were much more complex.The influence of the five types of organic acid studied on the structural properties of RS3 varied from strong for citric acid,followed by acetic acid,succinic acid,malic acid to weak for lactic acid.更多还原