...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >Preparation of indigestible pyrodextrins from different starch sources
【24h】

Preparation of indigestible pyrodextrins from different starch sources

机译：用不同淀粉来源制备难消化的吡菌糊精

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degreesC for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.
机译：诸如变性糊精等淀粉修饰过程是改变这种多糖营养特性的潜在方法。还对玉米扁豆淀粉，高粱淀粉，可可脂淀粉，萨古淀粉和木薯淀粉采用了广泛使用的对玉米淀粉进行热糊精处理的方法，并评估了产品的体外消化率。通过在140℃下将淀粉与催化量的HCl一起加热3小时来生产吡咯糊精。修饰后，所有制剂的酶促淀粉含量降低了55-65％。因此，焦糊精似乎是从不同的淀粉生产不消化的葡聚糖的有效方法。所获得的吡咯糊精是淀粉衍生物的复杂混合物，其通过凝胶过滤色谱法估计具有宽范围的分子量。它们的分子量分布和难消化部分的含量随淀粉来源而变化。扁豆和木薯淀粉的实验表明，糊精条件的变化也会影响产品酶促水解的敏感性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号