Hung Pham Van, Vien Ngo Lam, Lan Phi Nguyen Thi
School of Biotechnology, International University, Vietnam National University in HoChiMinh City, Quarter 6, Linh trung Ward, Thu Duc District, HoChiMinh City, Viet Nam.
School of Biotechnology, International University, Vietnam National University in HoChiMinh City, Quarter 6, Linh trung Ward, Thu Duc District, HoChiMinh City, Viet Nam.
Food Chem. 2016 Jan 15;191:67-73. doi: 10.1016/j.foodchem.2015.02.002. Epub 2015 Feb 7.
The effects of a combination of acid and heat-moisture treatment on formation of resistant starch (RS) and characteristics of high-amylose, normal and waxy rice starches were investigated in this study. The degrees of polymerization of the rice starches treated with citric acid, lactic acid or acetic acid were significantly reduced as compared to the native starches. The RS contents of acid and heat-moisture treated rice starches were in a range of 30.1-39.0%, significantly higher than those of native rice starches (6.3-10.2%) and those of heat-moisture treated rice starches (18.5-23.9%). The acid and heat-moisture treatments reduced swelling power and viscosity, but increased solubility of the starches, while the crystalline structure did not change. Among the organic acids used, citric acid had the most impact on starch characteristics and RS formation, followed by lactic acid and acetic acid. The results are useful in production of RS for functional food application.
本研究考察了酸与湿热处理相结合对抗性淀粉（RS）形成以及高直链淀粉、普通和糯性大米淀粉特性的影响。与天然淀粉相比，用柠檬酸、乳酸或乙酸处理的大米淀粉的聚合度显著降低。经酸和湿热处理的大米淀粉的RS含量在30.1-39.0%范围内，显著高于天然大米淀粉（6.3-10.2%）和经湿热处理的大米淀粉（18.5-23.9%）。酸和湿热处理降低了淀粉的膨胀力和粘度，但增加了淀粉的溶解度，而结晶结构未发生变化。在所使用的有机酸中，柠檬酸对淀粉特性和RS形成的影响最大，其次是乳酸和乙酸。这些结果对于功能性食品应用中RS的生产具有参考价值。
