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The susceptibility of wheat (Triticum aestivum L.) starches to hydrolysis by pancreatic α-amylase in vitro was investigated using a series of 35 starches with slightly enriched amylose content within a narrow range (36–43%), but widely differing functional properties. After 2 h of incubation with α-amylase, native starch granules were digested to different extents, but there were no differences between any of the starches once they were gelatinized. Cooling the starch for 72 h at 4 °C after cooking reduced the susceptibility of all of the starches to enzymic digestion by a similar extent, whereas addition of monopalmitin decreased the digestibility of the starches that contained amylose, but did not affect the digestibility of waxy starches that were also included in the study. Amylopectin chain length distribution of partly digested starch granules displayed increased proportion of short and medium chains and decreased proportion of long chains in comparison to native granules. Separated large (A) and small (B) starch granules from three of the starches differed significantly in their susceptibility to in-vitro digestion. A predictive model of the susceptibility of starch in the different forms was developed from the physico-chemical and functional properties of the starches. 相似文献
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[目的]优化麦芽的糖化工艺条件,探究麦芽的水解作用规律,获得发酵优良的麦汁。[方法]以还原糖、总糖、α-氨基氮和可溶性蛋白质的含量为指标,探究麦芽蛋白质休止温度、糖化的温度、时间、初始pH等工艺参数对麦芽淀粉和蛋白质水解的影响。[结果]糖化温度是影响麦芽淀粉水解的主要因素;蛋白质休止温度、时间及初始pH是影响麦芽蛋白质水解的主要因素。麦芽糖化工艺优化结果:50℃蛋白质休止1 h,65℃糖化40 min,72℃糖化20 min,初始pH为5.0。该工艺制备的麦汁15℃发酵的酒精度达6.2%,实际发酵度达75.3%。[结论]该研究可为不同类型啤酒酿造制备特定的麦汁提供生产依据。 相似文献
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