| 黄延莉,张焕新,吕民琪,刘萍,陈强炬,吴红霞,戚心培.双酶法制备慢消化淀粉的研究[J].中国粮油学报,2025,40(4):56-64 |
| 双酶法制备慢消化淀粉的研究 |
| Study on the Preparation of Slowly Digestible Starch by a dual enzyme method |
| 投稿时间：2024-06-09 修订日期：2024-09-01 |
| DOI： |
| 中文关键词: 慢消化淀粉 麦芽糖淀粉酶 转葡萄糖苷酶 血糖生成指数 |
| 英文关键词:Slowly digestible starch Maltose amylase Transglucosidase Glycemic index |
| 基金项目:泰州市科技支撑计划（农业）(TN202206) ；江苏农牧科技职业学院校级科研项目(NSF2021ZR04)；江苏农牧科技职业学院科技创新团队资助项目(NSF2023TC03) |
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| 中文摘要: |
| 以普通玉米淀粉为原料,采用麦芽糖淀粉酶和转葡萄糖苷酶双重改性,确定慢消化淀粉(SDS)制备的最佳工艺,通过体外消化试验确定其血糖生成指数(eGI)。通过单因素和响应面试验设计,考察了酶添加量、酶作用时间、淀粉浆浓度和酶反应温度对产品中慢消化淀粉含量的影响,得到双酶法制备慢消化淀粉最佳制备工艺:酶添加量350 U/g、酶作用时间6.5 h、酶反应温度55 ℃、淀粉浆浓度15 %。在此条件下产品中慢消化淀粉含量为25.96 ± 0.21 %,其水解指数和血糖生成指数分别为25.92 ± 1.17、53.95 ± 0.64,与对照组差异显著,属于低血糖生成指数食品。 |
| 英文摘要: |
| Taking common corn starch as the research object, maltose amylase and transglucosidase were used for the dual modification of corn starch to determine the optimal extraction process of slow-digesting starch and then its glycemic index (eGI) was determined by in vitro starch digestion test. On the basis of the results of the one-way test, the response surface method was used to analyze the effects of enzyme addition, enzyme action time, starch slurry concentration and enzyme action temperature on the content of slow-digested starch, and the optimal preparation process for slow-digested starch content was obtained: enzyme addition of 350 U/g, enzyme action time of 6.5 h, enzyme action temperature of 55 ℃, and starch slurry concentration of 15%, and the content of slow-digested starch produced under these conditions was 25.96 ± 0.21%, and the hydrolysis index of slow-digested starch was 0.21%. 0.21%, and its hydrolysis index and glycemic index were 25.92 ± 1.17 and 53.95 ± 0.64, respectively, which belonged to the low-glycemic index food. |
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