Resistant Starch Formation: Standardization of a High-Pressure Autoclave Process
Resistant Starch Formation: Standardization of a High-Pressure Autoclave Process
复制标题
抗性淀粉的形成：高压釜工艺的标准化
DOI：
10.1021/jf950328p
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发表时间：
1996
影响因子：
6.1
通讯作者：
F. Saura
中科院分区：
文献类型：
--
作者：
A. Escarpa;María Cristina González;E. Mañas;L. García‐Diz;F. Saura
在高压釜 (HPA) 工艺中研究了糊化作用。在糊化过程中连续控制温度、搅拌和压力条件。研究了 HPA 工艺高压灭菌和冷却过程中马铃薯标准品（直链淀粉、支链淀粉和淀粉）中抗性淀粉 (RS) 的形成。结果表明，直链淀粉含量越高，RS产量越大。 HPA 工艺中获得的 RS 产率高于使用沸水浴作为糊化系统获得的产率。对天然淀粉和回生淀粉的扫描电子显微镜研究显示了两种状态之间的结构差异。关键词：抗性淀粉；直链淀粉;支链淀粉；淀粉;糊化；回生
Gelatinization was studied in a high-pressure autoclave (HPA) process. Temperature, stirring, and pressure conditions were continuously controlled during gelatinization. The formation of resistant starch (RS) in standards of potato (amylose, amylopectin, and starch) was investigated during autoclaving in the HPA process and cooling. The results obtained showed that the higher the amylose contents, the larger the RS yield. RS yields obtained in the HPA process were greater than the ones obtained using a boiling water bath as gelatinization system. Scanning electronic microscopy studies of native and retrograded starch showed structural differences between the two states. Keywords: Resistant starch; amylose; amylopectin; starch; gelatinization; retrogradation