玉米抗性淀粉的制备及性质初步研究目录摘要.2ABSTRACT.4第一章绪论51.1抗性淀粉的概述61.2抗性淀粉的功效及应用.41.2.1抗性淀粉功效41.2.2抗性淀粉应用51.3抗性淀粉研究展望6第二章实验材料与方法.72.1实验材料72.1.1实验原材料及试剂.72.1.2实验仪器及设备72.2实验方法和步骤72.2.1试剂的制备72.2.2实验流程72.2.2.1葡萄糖标准曲线的测定.72.2.2.2RS的分离提纯工艺步骤72.2.2.3RS的分离操作要点82.2.2.4RS的分离提纯82.2.2.5RS抗酶解性的测定82.226RS与淀粉吸湿性测定82.2.2.7RS碘吸收曲线的测定9第三章实验结果与讨论93.1RS的制备93.1.1葡萄糖标准曲线93.1.2单因素试验错误！未定义书签。3.1.3正交试验123.2RS的性质测定错误！未定义书签。3.2.1RS抗酶解性测定错误！未定义书签3.2.2RS吸湿性测定143.2.3RS碘吸收曲线的测定..14第四章结论15参考文献16致谢17摘要抗性淀粉的定义是某种淀粉和其降解物未在健康人的小肠吸收。R在营养用途上可以分为三类；RS1,对其身体无法消化由于被不可分解物包裹，如整体和部分碾磨谷物；RS2,就是马铃薯，香蕉中原生颗粒或未加工的淀粉，而RS3，是经过高压灭菌后的一小部分可消化的淀粉，RS的生理功能主要有，减少血糖和胰岛素水平并且有助于结肠的健康和预防少数的疾病。玉米含有丰富的高直链淀粉，这使得它非常适合用于RS准备。高淀粉玉米淀粉被用于我们的研究，通过我们在很多工程应用的高压灭菌的冷却来制备RS，对淀粉浓度和酸浓度、压热温度及作用时间进行了初步研究。结果表明，以上4个因素均对粗抗性淀粉的产量有显著影响。采用此法制备抗性淀粉的适宜条件为淀粉浓度为30%，温度为121摄氏度，加热时间为20min，酸浓度为8.0，4度下放置24h，抗性淀粉的得率可达到9.8％。并初步研究了玉米抗性淀粉的性质包括热特性碘吸收曲线等。关键词：高直连玉米淀粉抗性淀粉制备性质ABSTRACTResistantstarch(RSwasdefinedasthestarchandtheproductsofstarchdegradationthatarenotabsorbedinthesmallintestineofhealthyindividuals[1].RSwasclassifiedfornutritionalpurposesintothreecategories:RS1,physicallyinaccessiblefordigestionduetoentrapmentinanondigestiblematrix,e.g.,wholeandpartlymilledgrains;RS2,nativegranuleorungelatinizedstarchasinrawpotatoandbanana;andRS3,anindigestiblestarchfractionformedafterautoclavingofthestarchthatmaybepresentincooledorcookedstarchyfoods.Resistantstarchwasreportedtohavephysiologicaleffectsasdietaryfiber.ThephysiologicaleffectsassociatedwithRSinclude,mainly,decreaseofplasmaglucoseorinsulinlevel,whichmightbehelpfulintheoverallmaintenanceofcolonichealthandpreventionofafewspecificdiseases.Itiswellknownthathigh-amylosemaizestarchisrichinamylose,whichmakesitverysuitableforRSpreparation.High-amylosemaizestarchwasusedinourstudytoprepareRSthroughautoclaving-coolingcyclethathadwidelybeenusedinmanyworks.Thecombinationofautoclaving—coolingandacidhydrolysiswasusedtoprepareresistantstarch．Thetreatmenttimesandtempretureofautoclaveheating，togetherwithconcentrationstarchandacidswerestudiedandcompared．Theresultsshowedthattheyieldofcruderesistantstarchfrombothmaizestarcheswassignificantlyaffectedbyfactorsstudied．Andtheoptimumconditiontopreparationresistantstarchwiththismethodwas:ph8.0concentrationofstarch30%T121°Ct20minthenhydrolyzedfor24hat4Ctemperature.Theyieldofresistantstarchwithsuchprocesswouldbe9.8％．andcharacteristicsofcornresistantstarchweredeterminedincludingthermaIcharacteristicmolecularweightiodineabsorptioncurve.Keywords：highamylosemaizestarch；resistantstarch；preparation;characteristics第一章绪论1.1抗性淀粉的概述抗性淀粉又称抗酶解淀粉及难消化淀粉，这种淀粉较其他淀粉难降解，在体内消化缓慢，吸收和进入血液都较缓慢。抗性淀粉本身仍然是淀粉，其化学结构不同于纤维，但其性...
