香蕉抗性淀粉的制备及理化特性研究

摘要

抗性淀粉类似膳食纤维,不能在小肠消化吸收和提供葡萄糖,可直接进入大肠被生理性细菌发酵,产生多种短链脂肪酸和气体,具有多种生理功能.我国香蕉资源丰富,但缺乏香蕉高附加值产品的开发.本文以青香蕉为原料制备抗性淀粉,并对香蕉抗性淀粉的测定方法以及理化特性进行研究.结果表明:Goni法更适合于香蕉抗性淀粉的测定,经过高压糊化和酶处理,香蕉抗性淀粉的含量可以达到10.88％；紫外-可见光谱分析显示,香蕉抗性淀粉是由直链淀粉和支链淀粉组成的混合物；香蕉抗性淀粉颗粒的轮纹结构比较细,轮纹数量较多,大小为7.0～60μm左右；香蕉抗性淀粉溶解度低,透明度、持水性较好.本文为香蕉深加工食品的研究开发提供理论依据,具有广阔的开发和应用前景.%Resistant starch is similar to dietary fiber, which can not be digested in the small intestine, and provide glucose. It can directly enter into the colon and be fermented by physiological bacteria to produce a variety of short chain fatty acids and gase, and the resistant starch has many physiological functions. Banana is an abundant resource in China , but high additional value of banana products are lacked. The determination methods and physicochemical properties of banana resistant starch were studied. The content of banana resistant starch could reach 10. 88% through high - pressure gelatinized and enzyme treatment. The banana resistant starch was consist of amylose and amylopectin by the analysis of UV - vis spectroscopy. The round stria structure of resistant starch particle was fine with a big amount. The size of starch was 7 to 60|μm with low solubility and good transparency and water retention. This paper provided a theoretical basis for the research and development of banana - processed foods with broad prospects for exploitation and application in modern medicine.