以豌豆淀粉为原料,研究交联、湿热、脱支酶解3种不同方法处理后其抗性淀粉含量及其他性质的变化。实验表明:交联、湿热、脱支酶解处理均能增加豌豆抗性淀粉的含量,且脱支酶解处理>湿热处理>交联处理;交联处理后其溶解度降低,但湿热和酶解均使其溶解度增加,3种处理方式均使豌豆淀粉膨胀度降低;交联和酶解处理使豌豆淀粉的糊化温度和糊化焓增加,糊化变得困难,而湿热处理后其糊化峰变为2个;X射线衍射数据表明,交联处理不会改变豌豆淀粉的晶型,湿热处理和脱支酶解后豌豆淀粉的晶型分别由原来的C型变为A型和B型;体外消化模拟实验表明,经交联处理后豌豆淀粉消化性增加,而经湿热和酶解处理后其消化性能均降低。

In this paper,pea starch was used as raw material,pea resistant starch(PRS) was prepared by cross-linking,heat-moisture treatment and debranching enzymolysis respectively.The RS contents and physicochemical properties were investigated.The results indicate that(1) all three methods could increase the RS content.The order of the amount increase is debranching > heat-moisture treatment > cross-linking.(2) Cross-linking decreased the solubility,while heat-moisture treatment and debranching enzymolysis increased the solubility,and all three methods decreased the swelling power.(3)After cross-linking and debranching enzymolysis,the gelatinization temperature and the δH of pea starch increased,starch became more difficult to gelatinize;but the heat-moisture treatment starch had two gelatinization peak.(4) The X-ray diffraction patterns indicated that crystalline pattern of pea starch was not changed with cross-linking,while the crystalline patterns of heat-moisture treatment starch and debranching enzymolysis starch changed from C to A and B,respectively.(5) The digestibility of cross-linked starch was increased,but the digestibility of heat-moisture treatment starch and debranching enzymolysis starch were decreased.