小麦抗性淀粉的理化性质研究

Study on the Properties of Wheat Resistant Starch

摘要:

利用压热法制备小麦抗性淀粉RS3，并考察其部分理化性质及结构性质。结果表明，该产品含抗性淀粉13.89%，透光率较好，持水力、溶解度和膨胀度都随水浴加热温度的升高而上升。其淀粉-碘复合物最大吸收波长为594 nm，碘吸收曲线在580~610 nm之间呈较宽的吸收峰。该产品颗粒形状大部分为圆形，偏光十字明显，多呈十字型，且交叉点均位于颗粒中心；起糊温度为68.7 ℃，糊化不易发生，但较易老化。淀粉颗粒结晶结构为C型，仍保留了小麦淀粉红外光谱的特征吸收峰。

Abstract:

Autoclave processing was applied to prepare wheat resistant starch RS3. The physicochemical and structure properties of product were studied. Results showed that the product contained 13.89% resistant starch. The water-holding capacity, solubility and swelling capacity increased along with increasing the temperature of water bath. The maximum absorption wave of the starch-iodin compound was at 594 nm, and a widen absorption peak in the curve was found between 580~610 nm. Most of the starch granules were rotundity, with strong polarization cross. Moreover the crossing points were in the centre of the granules. The product was hard to gelatinize but easy to retrogress, and the gelatinization temperatures was 68.7 ℃. Crystal type of this starch granule was C-type. The main characteristic peaks of the product in the infra-red spectrum figure are similar to that of the wheat starch.