酶法制备的蜡质玉米淀粉β-限制糊精的性质

摘要

对大麦β-淀粉酶水解蜡质玉米淀粉制备的β-限制糊精的颗粒形态、结晶性及特性进行研究。结果表明：β-限制糊精颗粒有棱角、呈不规则状,非结晶结构,β-限制糊精糊凝沉性弱,溶解度与膨润力、透明度和冻融稳定性均较原蜡质玉米淀粉有明显的改善,吸湿性比蜡质玉米淀粉略小。β-限制糊精具备的这些优良的性质和良好的加工性能,使其在食品加工业中有广阔的应用前景和很大的开发潜力。%The particle morphology,crystallinity and some properties of β-limit dextrin prepared by enzymatic hydrolysis of waxy cornstarch with β-amylase were studied.The results showed that the particles of β-limit dextrin were angular,irregular and non-crystal.The dextrin revealed low retrogradation and more remarkable improvement on solubility,swelling power,transparency and freeze-thaw stability when compared with raw waxy cornstarch.Its hygroscopicity was a little lower than that of raw waxy cornstarch.Due to its unique properties and excellent processing performance,the application prospect ofβ-limit dextrin in the food processing industry is promising.