摘要
以高直链玉米淀粉为试材,分别研究了NaCl浓度和葡萄糖浓度对抗性淀粉形成的影响,发现当NaCl浓度提高到10%以上时,抗性淀粉得率从10.2%提高到16.5%。当NaCl浓度达50%时,抗性淀粉得率提高到17.1%,此后,即使NaCl浓度增加到60%,抗性淀粉得率也不再增大。当葡萄糖浓度从20%增加到60%,抗性淀粉得率从10.0%缓慢增加到14.2%,此后,即使葡萄糖浓度增加到70%,抗性淀粉得率仍维持在14.2%。显然,高浓度NaCl或葡萄糖能够促进抗性淀粉的形成,其原因可能是NaCl或葡萄糖降低了水分活度并且使直链淀粉分子更容易相互靠近、联结。
High-amylose cornstarch was used as material to study on effects of concentrations of sodium chloride and glucose on the formation of RS. It was revealed that when NaCl concentration was above 10% （w/w, NaCl/water）, the yields of RS increased from 10. 2% to 16.5%. When the NaCl concentration was 50%, the yield of RS was 17. 1%, and the yield of RS did not increase anymore although the concentration was up to 60%. When the concentration of glucose increased from 20%% to 60%, the yields of RS increased slowly from 10.0% to 14. 2%. Then the yield of RS remained at 14. 2% although the concentration was up to 70%. Evidently, the high concentrations of sodium chloride or glucose enhanced formation of RS. The resuits showed that sodium chloride or glucose decreased the water activity and made amyloses associate much easier.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第2期104-107,共4页
Food and Fermentation Industries
关键词
NACL
葡萄糖
抗性淀粉
sodium chloride, glucose, resistant starch
