| In order to protect the hundred years’ brand of "Longkou vermicelli" better, andmake people understand the of Longkou vermicelli more, it is necessary to improvethe standard of Longkou vermicelli.The paper compares AOAC method, TSA method, the indirect method and themodified TSA method, to test the content of resistant starch. The results show thatthe modified TSA method is most suitable to test the content of resistant starch. Theresults of AOAC method measured is significantly higher, because the enzyme ofAOAC method could not eliminate RS2’ effect. The test results of indirect method arenot stable for the fans of lower resistant starch, it is more affected by experimentalenvironment, and experimental repeatability is poor. The modified TSA methodeliminates the step of pre pepsin treatment to the sample for16h, The results showthat test results almost did not be affect, it is because the starch has few protein,therefore pepsin treatment has little effect on the results.Through collect sixteen different types and sources of vermicelli, testing thecontent of resistant starch using the improved TSA method, found that the Longkouvermicelli is5%, Longda vermicelli is5.26%, organic mung bean vermicelli is5.08%,followed by Baoji mung bean vermicelli is4.67%, most of the others is in the1%-2%,and some sweet potato vermicelli content is lower than1%. Therefore, the content ofmung bean vermicelli is higher than the other types vermicelli.Through the experiment of the swelling power, the dissolution rate and breakingrate, and the correlation analysis with the content of resistant starch, found that theresistant starch content is higher, the dissolution rate is lower, swelling power isbetter, breaking rate is lower, the vermicelli with higher resistant starch content, itsquality is better. But the relationship is not very obcious. The content of resistantstarch, it may be related to other factors. Therefore the production process ofcombination resistant starch and vermicelli quality better is requir further study.In this paper, through the experiment of retrogradation, swelling power, thedissolution rate and amylose content of eight kinds of starch, to analysis how the content of resistant starch to affect the vermicelli quality. Experiments show that themung bean and pea starch retrogradation is better, mung bean starch and pea starchhave coagulation volume after an hour, mung bean starch retrogradation volume is26.5ml, pea is28ml eventually, corn and sweet potato starch have coagulation volumeafter3hours, the coagulation volume is34.5ml for corn, sweet potato is38mleventually. It is more easy to have aggregation and gel forming for mung bean. Theswelling capacity and the dissolution rate of mung bean starch is increasing withtemperature increased slowly, the mung bean starch has strong water holding ability.The amylose content of mung bean starch was24.5%, pea is26.1%, sweet potato,cassava, maize horse, potato, taro and fern root starch is respectively19.8%,16.9%,18.9%,18.8%,16.3%,16.9%. Peas and mung bean is higher than others vermicelliobviously, because resistant starch is the double helix structure of amylose formation,so the amylose content of starch is higher, the more easy to format of resistant starch.Through compare and analyse the existing vermicelli standards, to make theevaluation system of high resistant starch vermicelli, sticking out the acidic processproduction of starch of Longkou vermicelli, the peculiar cultural connotation ofLongkou vermicelli, traditional powder leakage process, the production water ofLongkou vermicelli and high resistant starch content of Longkou vermicelli. For acomprehensive evaluation of Longkou vermicelli from these angles, at the same time,according to the experimental data and the results’analysis, write a new standard draftof "high resistant starch content of Longkou vermicelli". |
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