Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties
Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties
复制标题
结合高压灭菌和三重酶处理对大米淀粉进行改性：结构、理化和消化特性
DOI：
10.1016/j.ijbiomac.2019.12.112
复制
发表时间：
2020-02-01
影响因子：
8.2
通讯作者：
Guo, Li
中科院分区：
文献类型：
--
作者：
Li, Hui;Gui, Yifan;Guo, Li
改善大米淀粉的理化性质和营养功能是非常需要的。本研究比较了高压灭菌变性淀粉（A-MS）、高压灭菌/普鲁兰酶变性淀粉（A/PUL-MS）、高压灭菌/序贯三酶（β-淀粉酶->转葡糖苷酶->普鲁兰酶）变性淀粉（A/STE-MS）和原米淀粉（NRS）的结构、理化性质和消化率。结果表明，与NRS相比，A/STE-MS颗粒结构变得致密，短链比例（43.17%，DP
It is highly desirable to improve the physicochemical properties and nutritional functions of rice starch. In this study, the structural, physical and chemical properties and digestibility of autoclaving-modified starch (A-MS), autoclaving/pullulanase-modified starch (A/PUL-MS), autoclaving/sequential three enzymatic (beta-amylase -> transglucosidase -> pullulanase)-modified starch (A/STE-MS) and native rice starch (NRS) were compared. The results showed that compared to NRS, the structure of A/STE-MS granules became dense, and the short-chain ratio (43.17%, DP