大米缓慢消化淀粉的制备
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摘要
缓慢消化淀粉作为一种改性淀粉，对一些疾病的预防和治疗有非常重要的作用，它可以作为糖尿病患者的新食品，还可以用于运动员，尤其是马拉松等长跑运动员的碳水化合物补充剂。
试验中采用酶法制备大米淀粉，研究了中性蛋白酶、木瓜蛋白酶和碱性蛋白酶，其中碱性蛋白酶的作用效果最好，通过正交试验确定了制备大米淀粉的最佳条件为：碱性蛋白酶用量为1750u／g底物，在pH8.5、40℃条件下酶解12h，制备的大米淀粉中蛋白质残留率为0.91％，大米淀粉的提取率为78.58％。
试验中采用普鲁兰酶脱支处理和热处理两种方法制备大米缓慢消化淀粉。普鲁兰酶脱支处理制备大米缓慢消化淀粉，将大米淀粉充分糊化后加入普鲁兰酶进行脱支处理并冷却贮存来制备大米缓慢消化淀粉。结果表明，迅速冷却、4℃贮存有利于缓慢消化淀粉的形成；较高的酶用量、较短的脱支时间以及于4℃下贮存3d可以得到较大量的缓慢消化淀粉，其中普鲁兰酶用量为20PUN／g底物脱支处理4h，迅速冷却并于4℃贮存3d，样品中缓慢消化淀粉含量达到最大值——50.14％。热处理制备大米缓慢消化淀粉，调节大米淀粉含水量，室温下平衡水分，加热处理，自然冷却来制备大米缓慢消化淀粉，其中大米淀粉含水量60％于55℃加热12h，样品中缓慢消化淀粉含量达到最大值——7.88％。结果表明，热处理制备的样品中缓慢消化淀粉含量明显低于普鲁兰酶脱支处理制备的样品。
在大米缓慢消化淀粉的性质研究中，包括淀粉的消化性、颗粒形貌、结晶结构、直链淀粉含量、淀粉分子平均聚合度及数均分子量和糊化特性，发现普鲁兰酶脱支处理并冷却贮存制备的大米缓慢消化淀粉样品消化性明显降低，电子显微镜观察发现淀粉的颗粒结构消失，X射线衍射图谱显示淀粉晶型改变，A型结晶结构消失，结晶度下降至20％左右，直链淀粉含量为32.15％～36.98％，淀粉分子的平均聚合度为48.80～66.75，数均分子量为7905～10813，其中缓慢消化淀粉含量为50.14％的淀粉样品，糊化温度升高了8.66℃，糊化焓降低了17.11J／g。经过热处理制备的大米缓慢消化淀粉样品与原大米淀粉相比，淀粉的消化性、颗粒形貌、结晶结构、结晶度、直链淀粉含量、淀粉分子的平均聚合度及数均分子量和糊化温度均未发生明显变化，但糊化焓降低了15.30J／g。
Slowly digestible starch(SDS) is a kind of modified starch which is paid more attention these years, it is very important for treatment and prevention of several diseases, such as diabetes, moreover it also use in the athletes, in particular long-distance race athlete's carbohydrate addition extender.
The rice starch was prepared with neutral protease, papoid and alkaline protease. The alkaline protease showed the best efficiency. The optimum conditions of preparation of rice starch were as follows: rice flour slurry was treated with 1750u/g alkaline protease at pH8.5, 40℃for 12h. The residual protein content of rice starch was 0.91% and the ratio of extraction of starch was 78.58%.
Slowly digestible rice starch was prepared by debranching with pullulanase and annealing. The cooked rice starch were debranched with pullulanase followed by cooling and storing to form slowly digestible starch. Cooling quickly and storing at 4℃were helpful to formation of slowly digestible starch; higher enzyme concentration, less debranching time and storing at 4℃for 3d resulted in maximum quantity of SDS. Rice starch debranched with 20PUN/g pullulanase for 4h followed by cooling and storing at 4℃for 3d, the content of the SDS reached to 50.14%. Moisture content of rice starch was adjusted followed by kept at room temperature for equilibration and then heated, the sample were cooled and air-dried at room temperature. Moisture content of rice starch was adjusted to 60% and then heated at 55℃for 12h, the content of the SDS reached to 7.88%. The content of the SDS prepared by annealing was lower than that prepared by debranching with pullulanase.
Properties of slowly digestible rice starch debranched and annealed were investigated, including digestibility, granule morphology, crystallographic structure, amylose content, average degree of polymerization, average molecular quantity and gelatinization. The slowly digestible rice starch prepared by debranching, the digestibility reduced, guanule structure disappeared, crystallographic structure changed, A-type disappeared, crystallinity reduced to about 20%, amylose content ranged from 32.15% to 36.98%, average degree of polymerization ranged from 48.80 to 66.75, average molecular quantity ranged from 7905 to 10813, gelatinization temperature reduced by 8.66℃and enthalpy reduced by 17.11J/g of the sample which had 50.14% SDS. Compared to raw starch, the slowly digestible rice starch prepared by annealing, digestibility, granule morphology, crystallographic structure, crystallinity, amylose content, average degree of polymerization, average molecular quantity and gelatinization temperature did not make difference but enthalpy reduced by 15.30J/g.
试验中采用酶法制备大米淀粉，研究了中性蛋白酶、木瓜蛋白酶和碱性蛋白酶，其中碱性蛋白酶的作用效果最好，通过正交试验确定了制备大米淀粉的最佳条件为：碱性蛋白酶用量为1750u／g底物，在pH8.5、40℃条件下酶解12h，制备的大米淀粉中蛋白质残留率为0.91％，大米淀粉的提取率为78.58％。
试验中采用普鲁兰酶脱支处理和热处理两种方法制备大米缓慢消化淀粉。普鲁兰酶脱支处理制备大米缓慢消化淀粉，将大米淀粉充分糊化后加入普鲁兰酶进行脱支处理并冷却贮存来制备大米缓慢消化淀粉。结果表明，迅速冷却、4℃贮存有利于缓慢消化淀粉的形成；较高的酶用量、较短的脱支时间以及于4℃下贮存3d可以得到较大量的缓慢消化淀粉，其中普鲁兰酶用量为20PUN／g底物脱支处理4h，迅速冷却并于4℃贮存3d，样品中缓慢消化淀粉含量达到最大值——50.14％。热处理制备大米缓慢消化淀粉，调节大米淀粉含水量，室温下平衡水分，加热处理，自然冷却来制备大米缓慢消化淀粉，其中大米淀粉含水量60％于55℃加热12h，样品中缓慢消化淀粉含量达到最大值——7.88％。结果表明，热处理制备的样品中缓慢消化淀粉含量明显低于普鲁兰酶脱支处理制备的样品。
在大米缓慢消化淀粉的性质研究中，包括淀粉的消化性、颗粒形貌、结晶结构、直链淀粉含量、淀粉分子平均聚合度及数均分子量和糊化特性，发现普鲁兰酶脱支处理并冷却贮存制备的大米缓慢消化淀粉样品消化性明显降低，电子显微镜观察发现淀粉的颗粒结构消失，X射线衍射图谱显示淀粉晶型改变，A型结晶结构消失，结晶度下降至20％左右，直链淀粉含量为32.15％～36.98％，淀粉分子的平均聚合度为48.80～66.75，数均分子量为7905～10813，其中缓慢消化淀粉含量为50.14％的淀粉样品，糊化温度升高了8.66℃，糊化焓降低了17.11J／g。经过热处理制备的大米缓慢消化淀粉样品与原大米淀粉相比，淀粉的消化性、颗粒形貌、结晶结构、结晶度、直链淀粉含量、淀粉分子的平均聚合度及数均分子量和糊化温度均未发生明显变化，但糊化焓降低了15.30J／g。
Slowly digestible starch(SDS) is a kind of modified starch which is paid more attention these years, it is very important for treatment and prevention of several diseases, such as diabetes, moreover it also use in the athletes, in particular long-distance race athlete's carbohydrate addition extender.
The rice starch was prepared with neutral protease, papoid and alkaline protease. The alkaline protease showed the best efficiency. The optimum conditions of preparation of rice starch were as follows: rice flour slurry was treated with 1750u/g alkaline protease at pH8.5, 40℃for 12h. The residual protein content of rice starch was 0.91% and the ratio of extraction of starch was 78.58%.
Slowly digestible rice starch was prepared by debranching with pullulanase and annealing. The cooked rice starch were debranched with pullulanase followed by cooling and storing to form slowly digestible starch. Cooling quickly and storing at 4℃were helpful to formation of slowly digestible starch; higher enzyme concentration, less debranching time and storing at 4℃for 3d resulted in maximum quantity of SDS. Rice starch debranched with 20PUN/g pullulanase for 4h followed by cooling and storing at 4℃for 3d, the content of the SDS reached to 50.14%. Moisture content of rice starch was adjusted followed by kept at room temperature for equilibration and then heated, the sample were cooled and air-dried at room temperature. Moisture content of rice starch was adjusted to 60% and then heated at 55℃for 12h, the content of the SDS reached to 7.88%. The content of the SDS prepared by annealing was lower than that prepared by debranching with pullulanase.
Properties of slowly digestible rice starch debranched and annealed were investigated, including digestibility, granule morphology, crystallographic structure, amylose content, average degree of polymerization, average molecular quantity and gelatinization. The slowly digestible rice starch prepared by debranching, the digestibility reduced, guanule structure disappeared, crystallographic structure changed, A-type disappeared, crystallinity reduced to about 20%, amylose content ranged from 32.15% to 36.98%, average degree of polymerization ranged from 48.80 to 66.75, average molecular quantity ranged from 7905 to 10813, gelatinization temperature reduced by 8.66℃and enthalpy reduced by 17.11J/g of the sample which had 50.14% SDS. Compared to raw starch, the slowly digestible rice starch prepared by annealing, digestibility, granule morphology, crystallographic structure, crystallinity, amylose content, average degree of polymerization, average molecular quantity and gelatinization temperature did not make difference but enthalpy reduced by 15.30J/g.
引文
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