本文已被：浏览 0次 下载 0次
投稿时间：2025-04-19
投稿时间：2025-04-19
中文摘要: 为探究不同来源淀粉制备的抗性糊精的特性，以木薯淀粉、玉米淀粉、绿豆淀粉、豌豆淀粉为原料，通过酸热法制备抗性糊精，研究其理化特性、结构特性和功能特性。结果表明，糊精相对于淀粉具有更强的耐消化特性、更高的热稳定性、持水性和溶解度，但其热敏性有所下降；绿豆抗性糊精的分子转化更完全；豌豆抗性糊精含量最高，为68.36%；木薯抗性糊精得率最高，为62.46%；玉米抗性糊精持水性最好，为12.01 g/g；木薯、绿豆和豌豆抗性糊精溶解度均在1.97 g/g左右，无显著性差异；豌豆抗性糊精在酸性食品中更加稳定；4种来源淀粉制备的抗性糊精的黏度均较低。
Abstract:The properties of resistant dextrins prepared from different sources of starch were investigated. Resistant dextrins were produced from cassava starch，maize starch，mung bean starch，and pea starch by acidheat treatment. Their physicochemical，structural，and functional properties were studied. The results showed that compared with raw starch，dextrins exhibited enhanced digestion resistance，thermal stability，waterholding capacity，and solubility，but weakened thermosensitivity. The resistant dextrin from mung bean starch showed more complete molecular transformation. The resistant dextrin from pea starch had the highest content of 68.36%. The resistant dextrin from cassava starch had the highest yield of 62.46%. The resistant dextrin from maize starch had the best water-holding capacity of 12.01 g/g. The solubility of resistant dextrins from cassava starch，mung bean starch，and pea starch was about 1.97 g/g，with no significant difference. The resistant dextrin from pea starch was more stable in acidic foods. All the four resistant dextrins showed low viscosity.
文章编号：202617010 中图分类号： 文献标志码：
基金项目:河南省农业科学院优秀青年科技基金项目（2022YQ27）；河南省科技攻关计划项目（222102110035、242102111050、242102110086）；院县共建农业科技综合示范县项目（豫农科［2023］66号）；郑州市惠民计划项目（2023KJHM0037）
引用文本：
津公网安备12011602301139号