Department of Chemical Engineering, University of Granada, 10871 Granada, Spain.
Carbohydr Polym. 2014 Jan 30;101:1176-83. doi: 10.1016/j.carbpol.2013.10.027. Epub 2013 Oct 26.
Resistant starch (RS) was produced by enzymatic hydrolysis of flours from five different legumes: lentil, chickpea, faba bean, kidney bean and red kidney bean. Each legume was firstly treated thermally, then hydrolyzed with pullulanase for 24h at 50°C and pH 5 and lyophilized. At the end of each hydrolysis reaction, the RS amount ranged from 4.7% for red kidney beans to 7.5% for chickpeas. With respect to the curves of RS against hydrolysis time, a linear increase was observed initially and a plateau was generally achieved by the end of reaction. These curves were successfully modeled by a kinetic equation including three parameters: initial RS, RS at long operation time and a kinetic constant (k). Furthermore, the relative increase in hydrolysis, calculated using the kinetic parameters, was successfully correlated to the percentage of amylose.
抗性淀粉（RS）是通过酶解五种不同豆类（小扁豆、鹰嘴豆、蚕豆、芸豆和红芸豆）的面粉制备而成。每种豆类首先进行热处理，然后在 50°C 和 pH5 下用普鲁兰酶水解 24 小时，再冻干。在每个水解反应结束时，RS 的含量从红芸豆的 4.7%到鹰嘴豆的 7.5%不等。就 RS 与水解时间的曲线而言，初始阶段呈线性增加，反应结束时通常达到一个平台。这些曲线可以通过一个包含三个参数的动力学方程成功建模：初始 RS、长时间操作时的 RS 和动力学常数（k）。此外，使用动力学参数计算的水解相对增加量与直链淀粉的百分比成功相关。
