Studies On Preperation Technology And Physiological Properties Of Potato Resistant Starch

This paper researches the technology of the processing of the RS3 using the potato starch. A series of experiments to improve the content of RS3 have been done, through autoclaving and enzyme-autoclaving method, also we studied the condition of the retrogradation . The better process conditions are confirmed and several qualities of RS are determined. Then feed RS to the rats to test the physical activity of the potato RS. At last analysis some characters of RS.Firstly , concerning the factors which influencing the content of RS during the pressure cooking, this essay studies the influences of concentration of the starch, autoclaving temperature, autoclaving time and pH value. Through the experiment it indicates that when the concentration of the starch is20%,pH value is7 ,autoclaving temperature is 120℃, autoclaving time is 30min and incubating 24h under 4℃, the contents of RS3 can get to 4.66%.Secondly, based on the best process condition of the autoclaving method, thermo stable α -amylase and pullulanase are used on the starch. The content of RS is increased further. The parameters of the enzyme-autoclaving method are that the added quantity of the thermo stable α -amylase is 4NU/g starch, the pH value is 5.5 , the reaction temperature is 95℃ and time is 30min. Finally, the added quantity of the pullulanase of 4NPUN/g starch is added, reacting under the pH4.7, 55℃ for 6h. The content of RS can reach about 12.6% through this conditions.Then we compared the two RS samples made by autoclaving and enzyme-autoclaving method in the same condition of retrogradation. Through the experiment of incubating temperature, holding time under 4℃, holding time under 95℃ after incubated under 4℃, the speed of cooling and the repeat times of autoclaving/cooling cycle, we have the report that the best degraded condition for autoclaving method sample is cooling in nature and then incubating 12h under 4℃, and the best condition for enzyme-autoclaving method sample is cooling in nature and incubating 2h under 4℃, then holding 10h under 95℃. In this condition, the content of RS can reach about 14%.To test the effects of potato RS to the blood glucose after meal, we observe the change of the blood glucose, after feeding the empty stomach mice with potato RS, common maize, Hi-Maize^TM and glucose. The experiment shows that potato RS...