抗性淀粉的制备工艺要点

玉米抗性淀粉的制备及性质初步研究

目录

摘要 . (2)

ABSTRACT . (4)

第一章绪论 (5)

1.1抗性淀粉的概述 (6)

1.2抗性淀粉的功效及应用 . ................................. 4 1.2.1抗性淀粉功效 (4)

1.2.2抗性淀粉应用 (5)

1.3抗性淀粉研究展望 (6)

第二章实验材料与方法 . (7)

2.1实验材料 (7)

2.1.1实验原材料及试剂 . (7)

2.1.2实验仪器及设备 (7)

2.2实验方法和步骤 (7)

2.2.1试剂的制备 (7)

2.2.2实验流程 (7)

2.2.2.1葡萄糖标准曲线的测定 . (7)

2.2.2.2 RS 的分离提纯工艺步骤 (7)

2.2.2.3 RS 的分离操作要点 (8)

2.2.2.4 RS 的分离提纯 (8)

2.2.2.5 RS 抗酶解性的测定 (8)

2.2.2.6 RS与淀粉吸湿性测定 . (8)

2.2.2.7 RS碘吸收曲线的测定 . (9)

第三章实验结果与讨论 . (9)

3.1 RS的制备 (9)

3.1.1葡萄糖标准曲线 (9)

3.1.2单因素试验 ..................... 错误！未定义书签。

3.1.3正交试验 (12)

3.2 RS的性质测定 ...................... 错误！未定义书签。

3.2.1 RS抗酶解性测定 . .................. 错误！未定义书签。

3.2.2 RS吸湿性测定 (14)

3.2.3 RS碘吸收曲线的测定 . (14)

第四章结论 (15)

参考文献 . (16)

致谢 . (17)

摘要

抗性淀粉的定义是某种淀粉和其降解物未在健康人的小肠吸收。R 在营养用

途上可以分为三类；RS1, 对其身体无法消化由于被不可分解物包裹，如整体和部分碾磨谷物；RS2, 就是马铃薯，香蕉中原生颗粒或未加工的淀粉，而RS3，是经过高压灭菌后的一小部分可消化的淀粉，RS 的生理功能主要有，减少血糖和胰岛素水平并且有助于结肠的健康和预防少数的疾病。

玉米含有丰富的高直链淀粉，这使得它非常适合用于RS 准备。高淀粉玉米

淀粉被用于我们的研究，通过我们在很多工程应用的高压灭菌的冷却来制备RS ，对淀粉浓度和酸浓度、压热温度及作用时间进行了初步研究。结果表明，以上4个因素均对粗抗性淀粉的产量有显著影响。采用此法制备抗性淀粉的适宜条件为淀粉浓度为30%，温度为121摄氏度，加热时间为20min ，酸浓度为8.0，4度下放置24 h ，抗性淀粉的得率可达到9.8％。并初步研究了玉米抗性淀粉的性质包括热特性碘吸收曲线等。

关键词：高直连玉米淀粉抗性淀粉制备性质

ABSTRACT

Resistant starch (RS was defined as the starch and the products of starch degradation that are not absorbed in the small intestine of healthy individuals [1]. RS was classified for nutritional purposes into three categories: RS1, physically inaccessible for digestion due to entrapment in a nondigestible matrix, e.g., whole and partly milled grains; RS2, native granule or ungelatinized starch as in raw potato andbanana; and RS3, an indigestible starch fraction formed after autoclaving of the starch that may be present in cooled or cooked starchy foods. Resistant starch was reported to have physiological effects as dietary fiber. The physiological effects associated with RS include, mainly, decrease of plasma glucose or insulin level, which might be helpful in the overall maintenance of colonic health and prevention of a few specific diseases.

It is well known that high-amylose maize starch is rich in amylose, which makes it very suitable for RS preparation. High-amylose maize starch was used in our study to

prepare RS through autoclaving–cooling cycle that had widely been used in many works.The combination of autoclaving —cooling and acid hydrolysis was used to prepare resistant starch．The treatment times and tempreture of autoclave heating，together with concentration starch and acids were studied and compared．The results showed that the yield of crude resistant starch from both maize starches was significantly affected by factors studied．And the optimum condition to preparation

resistant starch with this method was：ph 8.0 concentration of starch 30% T 121℃ t 20min then hydrolyzed for 24 h at 4℃ temperature ．The yield of resistant starch with such process would be 9.8％．and characteristics of corn resistant starch were determined including thermaI characte ristic molecular weight iodine absorption curve.

Key words ： high amylose maize starch ；resistant starch ；preparation ; characteristics

第一章绪论

1.1抗性淀粉的概述

抗性淀粉又称抗酶解淀粉及难消化淀粉，这种淀粉较其他淀粉难降解，在体内消化缓慢，吸收和进入血液都较缓慢。抗性淀粉本身仍然是淀粉，其化学结构不同于纤维，但其性质类似溶解性纤维一般将其分为四类:即RSI,RS2,RS3,RS4。

RS1：物理包埋淀粉，指那些因细胞壁的屏障作用或蛋白质的隔离作用而不能被淀粉酶接近的淀粉。如部分研磨的谷物和豆类中，一些淀粉被裹在细胞壁里，在水中不能充分膨胀和分散，不能被淀粉酶接近，因此不能被消化。但是在加工和咀嚼之后，往往变得可以消化。

RS2：抗性淀粉颗粒，指那些天然具有抗消化性的淀粉。主要存在于生的马铃薯、香蕉和高直链玉米淀粉中。其抗酶解的原因是具有致密的结构和部分结晶结构，其抗性随着糊化完成而消失. 根据X 一射线衍射图像的类型，RS2可分为三类。