α-amylase in Vitro Digestion Crushing, Vapor Pressure, Extrusion Processing of Corn Starch Digestibility of Research
[Objective] In this study,in vitro enzymatic hydrolysis experiments were carried out to study the crushing impact of steam-flaked and puffed processing methods for corn starch digestibility.[Method]α -amylase was applied to pulverize,flake and puff corn after 8 hours of hydrolysis and measure enzyme solution process at each time point,the production of reducing sugar and an hour net reducing sugar and corn amylase starch and amylopectin digestion and digestive rate and other indicators.[Result] The total amount of sugar produced within eight hours was 19.8％ higher than the vapor pressure extrusion processing and 65.6％higher than the crushing process;digestion amount of amylose and amylopectin accumulation were 53.2％ and 92.2％ higher than the vapor pressure of the film processing,and 253.7％ and 125.2％ higher than the grinding process.[Conclusion] The utilization ratio fo corn starch can be improved by flaked processing and extrusion processing and the effect is the most significant (P ＜ 0.05).
in vitro enzymatic hydrolysisα-amylasecrushed cornsteam-flaked cornexpanded corn
国家科技期刊平台
NSTL
万方数据
维普
