EFFECT OF ENZYMATIC HYDROLYSIS ON THE RESISTANT STARCH YIELD

被引：0

作者：

Xu, Rui ^{[1
]}

Xu, Dan-Hong ^{[2
]}

Xu, Hong-Hua ^{[3
]}

机构：

[1] Hebei Normal Univ Sci & Technol, Coll Food Sci & Technol, Changli 066600, Qinhuangdao, Peoples R China

[2] Coll Heilongjiang Ecol Engn Profess, Dept Biotechnol, Harbin 150025, Peoples R China

[3] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2012年 / 24卷 / 04期

关键词：

resistant starch; pullulanase; termostable alpha-amylase; degree of hydrolysis; PHYSICOCHEMICAL PROPERTIES; TEMPERATURE; WHEAT; RICE; TIME;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cereal starch has a great benefit on human health through its resistant starch content. Enzyme hydrolysis of native starch is very helpful in understanding the structure of starch granules and utilizing them. In this study, the resistant starch formation by pullulanase hydrolysis of corn starch was investigated. Resistant starch was prepared by debranching of normal corn starch and the autoclaving. The objective of this study was to optimize starch debranching with pullulanase for the production of resistant starch. The formation of resistant starch was studied with pullulanase at different incubation temperatures, pH and time. Debranched starch samples with a maximum yield of resistant starch was 17.13%. X-ray diffraction showed qualitative differences among the crystallities formed at different yields of resistant starch. Corn starch (A pattern) was different from resistant starch formed by pullulanase in conjunction with termostable alpha-amylase (B pattern). Determination of reducing sugars showed that amylose fractions with different number average chain lengths (DP 22-260) were obtained. Under the experimental conditions, the yield of RS increased within a region of DP of 22-75.

引用

页码：367 / 375

页数：9

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