减缓高淀粉食品回生的酶解淀粉的制备、结构和性能,Starch

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减缓高淀粉食品回生的酶解淀粉的制备、结构和性能
Starch ( IF 2.6 ) Pub Date : 2021-11-15 , DOI: 10.1002/star.202100213
Jiating Xie ₁ , Siwen Wei ₁ , Xueming Xu _{1,

2} , Dan Xu _{1,

2} , Yamei Jin _{1,

2} , Na Yang _{1,

2} , Fengfeng Wu _{1,

2}

Affiliation

淀粉酶代表了一种绿色健康的方法，可用于抑制淀粉和高淀粉食物的回生。本研究以不同葡萄糖当量（DE）值的α-淀粉酶或β-淀粉酶水解糯米淀粉，研究酶解糯米淀粉（EGS）对年糕抗回生的影响。后者的硬度表明EGS成功地减缓了年糕的回生，这种效果取决于淀粉酶的类型和DE值。测定不同EGS的结构和理化特性，以确定其抗回生作用不同的原因。发现随着DE值的增加，分子量降低但分子结构差异增加，这两种效应都会影响 EGS 的特性。同样，膨胀力和粘度的降低以及溶解度的增加会影响年糕的质地，而回生焓和结晶度的降低表明 EGS 可以延缓回生过程。总体而言，被α-淀粉酶或β-淀粉酶水解的EGS的结构和理化性质存在显着差异。由于酶解淀粉的生产可以标准化，年糕等高淀粉食品成为现代工业化方便食品是可行的。被α-淀粉酶或β-淀粉酶水解的EGS的结构和理化性质存在显着差异。由于酶解淀粉的生产可以标准化，年糕等高淀粉食品成为现代工业化方便食品是可行的。被α-淀粉酶或β-淀粉酶水解的EGS的结构和理化性质存在显着差异。由于酶解淀粉的生产可以标准化，年糕等高淀粉食品成为现代工业化方便食品是可行的。

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Preparation, Structure, and Properties of Enzymatically-Hydrolyzed Starch for Slowing Down the Retrogradation of High Starchy Foods

Amylase represents a green and healthy method that can be used to inhibit retrogradation of starch and high starchy foods. In this study, glutinous rice starch is hydrolyzed using α-amylase or β-amylase at different dextrose equivalent (DE) values to investigate the effect of enzymatically-hydrolyzed glutinous rice starch (EGS) on the anti-retrogradation of rice cakes. The latter's hardness shows that EGS successfully slowed down the retrogradation of rice cakes with this effect being dependent on the type of amylase and DE value. The structure and physicochemical characteristics of different EGS are determined to identify the reasons for their different anti-retrogradation effects. It is found that with increasing DE values, molecular weight decreased but molecular structural differences increased, with both effects influencing the properties of EGS. Similarly, decreased swelling power and viscosity, and increased solubility affects the texture of rice cakes while decreased retrogradation enthalpy and crystallinity indicates that EGS can retard the retrogradation process. Overall, there are significant differences in structure and physicochemical properties of EGS that are hydrolyzed by α-amylase or β-amylase. Since the production of enzymatically-hydrolyzed starch can be standardized, it is feasible for rice cake and other high starchy foods to become modern industrially-made convenience foods.

更新日期：2021-11-15

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