温度循环回生对蜡质稻米淀粉慢消化性的影响。
Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starch.
机构信息
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Int J Biol Macromol. 2012 Dec;51(5):1024-7. doi: 10.1016/j.ijbiomac.2012.08.024. Epub 2012 Aug 27.
The temperature-cycled retrogradation conditions were optimized for producing slowly digestible starch (SDS) products in this study. The present data showed that the following conditions (temperature cycle, 4/25°C; temperature-cycled time, 14 d; temperature-cycled time interval, 24 h; and ratio of starch to water, 1:2) were available for increasing the SDS yield of the products. The maximum yield reached 54.5%, while the SDS products were prepared under the optimum conditions. The results also indicated that temperature-cycled retrogradation significantly increased the slow digestibility of the SDS products. This was probably attributed to many solid blocks remaining after the hydrolysis of the SDS products by the enzymes for 60 min and 120 min. The solid blocks may comprise of more imperfect crystallites and part of amorphous non-digestible starch. These results suggest that the optimum conditions obtained are suited for preparing SDS products in food and pharmaceutical industries.
本研究旨在优化温度循环回生条件，以生产缓慢消化淀粉（SDS）产品。目前的数据表明，以下条件（温度循环，4/25°C；温度循环时间，14 天；温度循环时间间隔，24 小时；淀粉与水的比例，1:2）可提高产品中 SDS 的产量。在最佳条件下，最大产率达到 54.5%。结果还表明，温度循环回生显著提高了 SDS 产品的缓慢消化性。这可能归因于 SDS 产品经酶水解 60 分钟和 120 分钟后，许多固体块残留。这些固体块可能包含更多不完善的结晶和部分不可消化的无定形淀粉。这些结果表明，获得的最佳条件适合在食品和制药行业中制备 SDS 产品。
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