Abstract: The pea starches were used as raw materials.With treatments of gelatinization,pullulanase debranching and retrogradation,the structure of pea starches began to change,and the much higher content of resistant starches was produced.Moreover,their physicochemical properties were studied.The results indicated that,after addition of 300ASPU/g of pullulanase,the maximum purity of RS reached 52.66% by debranching for 12 hours and retrogradating for 24 hours.At the same time,crystal structure of the sample changed from C to B+V by gelatinization,debranching and retrogradation.It was also found that the solubilities of samples,which were higher than that of native starch,decreased gradually with the increasing content of resistant starches,while the dilatations of samples were lower than that of native starch.The amount of digestion products decreased with the increasing content of resistant starches.
王琳,武俊超,高群玉. 豌豆抗性淀粉的酶法制备及其性质研究[J]. 食品与发酵工业, 2012, 38(07): 108-113.
Wang Lin,Wu Jun-chao,Gao Qun-yu. Preparation and Characterization of Pea Resistant Starches with Pullulanase[J]. Food and Fermentation Industries, 2012, 38(07): 108-113.