【作者】 张丽娜；

【导师】 谢达平；

【作者基本信息】 湖南农业大学 ， 生物化学与分子生物学， 2006， 硕士

【摘要】 采用压热处理法对玉米抗性淀粉和甘薯抗性淀粉制备工艺条件进行优化；通过显微镜比较抗性淀粉与原淀粉的颗粒形貌，能为其应用的可能性寻找一定的依据；通过正交实验研究抗性淀粉对黑曲霉发酵产糖化酶的影响，旨在为扩大抗性淀粉的应用面，为淀粉的深加工技术开发出一种新型的产品，促进农副产品的增值，提高农民收入水平。实验结果表明：1．玉米抗性淀粉的最佳制备条件为：淀粉糊的浓度为35％、pH值4.5、糊化温度为125℃、糊化时间为60min、老化时间为120h；甘薯抗性淀粉制备的最佳条件为：淀粉糊的浓度为35％、pH值4.5、糊化温度为115℃、糊化时间为70min、老化时间为72h。在上述条件下，玉米抗性淀粉和甘薯抗性淀粉的得率分别为：18.26％和16.42％。本抗性淀粉制备的方法简单，所需设备投资不多，具有良好的开发生产前景。2．淀粉经过压热处理后，颗粒的形貌由原来的规则形状变为不规则形状；抗性淀粉与原淀粉差热分析图谱(DTA图谱)中的相变参数明显不同。说明了抗性淀粉的晶形已发生了很大的变化。通过对抗性淀粉吸水性和沉降情况的研究，知道了抗性淀粉有较好的应用于食品工业的物理性状。3．以抗性淀粉代替原淀粉作为黑曲霉发酵产糖化酶的培养基的碳源，能大大提高黑曲霉产糖化酶的活力。更多还原

【Abstract】 Adopting the method of heat and press treatment, the condition was optimizedfor preparation of resistant starch of maize and resistant starch of sweet potato; Itcould find out some theoretic reason for its possible application through comparing itsshape between the granule of resistant starch and the granule of its original;In order to enhance the development of new production and the application of theresistant starch, increase its value and promotion of the income of farmer, theorthogonal experiment was given on the study of effect of resistant starch onproductivity of glucoamylase of Aspergillus niger in fermentation. The results wereshown as follows:1. The optimum conditions of preparation of resistant starch of maize were givenas follow: starch content 35％, the pH value 4.5, the gelatinization temperature 125℃, the time of gelatinization 60min, refrigeration time 120h; The optimum conditionsof preparation of resistant starch of sweet potato were that: the starch content 35％,the pH value 4.5, the gelatinization temperature 115℃, the time of gelatinization70min, refrigeration time 72h. Under the conditions mentioned above, the extractionrate of the resistant starch of maize and resistant starch of sweet potato were 18.26％and 16.42％respectively. The preparation method of resistant starch was simply andthe equipment investment was not to be many. It would be a good prospect ofdevelopment production.2. After being treated by heat and press, the granule appearance shape of starchbecame irregular from original regular; There were obvious difference in its pictureDTA between the resistant starch and the original starch. The result showed that thecrystal form of the resistant starch had changed extensively. Through studying thehygroscopicity and the subsidence rate of the resistant starch, We had known that theresistant starch had many excellent physical properties of application in food industry.3. It can enhance the activity of glucoamylase of Aspergillus niger greatly byusing resistant starch as carbon source of the culture medium during the fermentation.更多还原