College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
Int J Biol Macromol. 2019 May 15;129:1148-1154. doi: 10.1016/j.ijbiomac.2019.01.028. Epub 2019 Jan 14.
Resistant starch from Kudzu (Pueraria lobata) was prepared by debranching and subsequent recrystallization under isothermal and cycled temperature conditions. The granule morphology of the resistant starch was irregular in shape and size with rough surface. All the resistant starch samples exhibited B + V-type crystalline structure. The peripheral regions of native starch were better organized than that of the resistant starch samples. The solubility and swelling degree of native starch and resistant starch samples increased with the increase of temperature. The water holding capacity of native starch was much higher in comparison with resistant starch when the temperature was above 80 °C. The resistant starch showed better transmittance and freeze-thaw stability than that of native starch. These results suggest that kudzu starch is a potential resource for resistant starch preparation.
葛根抗性淀粉是通过支链淀粉的解支和随后在等温及循环温度条件下再结晶制备的。抗性淀粉的颗粒形态为不规则形状和大小，表面粗糙。所有的抗性淀粉样品均表现出 B+V 型结晶结构。与抗性淀粉样品相比，天然淀粉的外围区域组织得更好。天然淀粉和抗性淀粉样品的溶解度和溶胀度随温度的升高而增加。当温度高于 80°C 时，与抗性淀粉相比，天然淀粉的持水能力要高得多。抗性淀粉的透光率和冻融稳定性均优于天然淀粉。这些结果表明，葛根淀粉是制备抗性淀粉的潜在资源。
