摘要
采用In－Vitro消化模型和美国谷物化学协会(AACC)的76－13标准方法，研究被机械球磨微细化的马铃薯淀粉的消化性能和抗酶解性能，探讨机械力化学效应对马铃薯淀粉酶反应活性的影响。结果表明，微细化使得马铃薯淀粉颗粒的消化速度大大加快，抗酶解淀粉含量降低。机械力化学效应可提高淀粉颗粒对酶的敏感性，增加反应活性。
The digestibility and enzymatic resistivity of the potato starch micronized by ball－milling was studied in terms of In－Vitro model and the 76－13 standard method of the American Association of Cereal Chemistry(AACC).The effect of mechanochemical effect on its enzyme－reactivity was discussed.The results showed that its digestion rate was greatly increased and its resistant starch content decreased by micronization.The sensitivity of starch granules digestibility to enzyme and their reactivity could be enhanced by mechanochemical efficacy.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第8期15-18,共4页
Food Science
基金
国防科技预研基金资助(项目编号:97J12.1.1.JW1602)
国家自然科学基金资助(批准号:29776023)
