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《Food and Fermentation Industries》 2010-08
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Preparation and Properties of Debranched Waxy Maize Resistant Starch

Shi Miao-miao,Gao Qun-yu(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)  
The waxy maize starch was used as material in the experiments.After burning,the pullulanase was added into the paste,so that there were more amyloses produced and it is easy to reform new crystal.At the same time the content of resistant starch was increased.The experiment showed: the maximum content of resistant starch was ob-tained when the amount of solide was 8%(w/w),the amount of the pullulanase was added 20ASPU/g starch which maintained at a temperature of 60℃ for 24 hours,the paste was incubation at 20℃ for 24 hours.The highest content was 27.69 %.X-ray diffraction pattern of treated starch displayed a mixture of B and V-type in which illuminatied treated starches contain crystalline structure.Scanning electron micrographs showed treated starches had more irregu-lar shapes without granular structure.
【Fund】: 国家高技术研究发展专项(2007AA10Z309);; 广东省部产学研结合项目(2009B090300274)资助
【CateGory Index】: TS231
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