期刊论文

中文

食品科学

1002-6630

2005

26

1

64-66

10.3321/j.issn:1002-6630.2005.01.009

本校为第一机构

对大米淀粉凝胶储藏过程中消化特性的变化进行了研究,研究结果表明:在储藏早期,直链含量高的大米淀粉凝胶,随着直链凝胶网络的形成和稳定,淀粉体系中慢消化性淀粉和抗性淀粉含量显著增加,表明直链三维凝胶网络对酶有较强抗性.在后期的储藏过程中,随着储藏时间的延长,大米淀粉体系中慢消化性淀粉含量逐步增加,慢消化性淀粉含量增加的主要原因是由于支链淀粉的重结晶所引起.

The digestibility of rice starch gels was studied during storage. The results showed the contents of slowly digestible starch(SDS) and resistant starch(RS) were increased as the amylose network formed and stabilized during short-term storage, which showed that the amylose network was largely resistant to amylase. During long-term storage, the contents of SDS increased as storage time increased. Th...