沙米淀粉的结构及理化特性研究进展
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杨璐, 刘鑫, 赵昌成, 康巧珍, 鲁吉珂, 赵鹏善
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Progress on the structural and physicochemical properties of sand rice ( Agriophyllum squarrosum ) starch
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Lu Yang, Xin Liu, Changcheng Zhao, Qiaozhen Kang, Jike Lu, Pengshan Zhao
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表4 不同作物原生淀粉及改性淀粉的膨胀力、溶解度、快消化淀粉(RDS)、慢消化淀粉(SDS)、抗性淀粉(RS)含量
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Table 4 Swelling power, solubility and digestion properties of the native and HMT-modified starches in different crops
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淀粉样品 | 膨胀力/(g·g-1) | 溶解度/% | RDS/% | SDS/% | RS/% |
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沙米淀粉[27] | 13.43±0.75/8.35±0.04 | 10.00±0.35/2.80±0.20 | 53.21/44.33±0.15 | 38.40/40.92±0.55 | 8.39/14.75±0.40 | 藜麦淀粉[35] | 13.55±0.02/10.88±0.02 | 10.14±0.01/6.95±0.01 | 55.33±0.00/45.58±0.15 | 35.70±0.07/40.24±0.01 | 9.44±0.13/13.50±0.08 | 小麦淀粉[32] | 11.15±0.03/8.30±0.05 | 14.19±0.04/19.79±0.05 | 60.57±0.10/33.83±0.14 | 22.25±0.02/45.61±0.04 | 17.18±0.11/20.56±0.12 | 马铃薯淀粉[32] | 25.08±0.19/8.56±0.10 | 22.47±0.27/9.83±0.14 | 21.71±0.19/5.46±0.15 | 2.95±0.03/6.72±0.04 | 75.34±0.17/87.82±0.19 | 玉米淀粉[23] | 10.29±0.14/ | 9.30±0.20/ | 47.80±0.65/ | 43.80±0.60/ | 8.40±0.55/ | 大米淀粉[23] | 12.30±0.75/ | 6.77±0.18/ | 54.40±0.67/ | 39.50±0.87/ | 6.10±0.27/ |
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