CAJ | 학술논문

以青稞淀粉为原料，分别以普鲁兰酶法、α-淀粉酶法、β-淀粉酶法制备慢消化淀粉（Slow digestion of starch，SDS），并优化 SDS 的制备条件。通过正交实验确定制备 SDS 的最佳方案为普鲁兰酶法，制备得到的 SDS含量为32．72％。普鲁兰酶法处理条件为：普鲁兰酶的添加量200 U，酶解时间10 h，冷藏回生时间1 d，淀粉浓度15％。
이청과정분위원료，분별이보로란매법、α-정분매법、β-정분매법제비만소화정분（Slow digestion of starch，SDS），병우화 SDS 적제비조건。통과정교실험학정제비 SDS 적최가방안위보로란매법，제비득도적 SDS함량위32．72％。보로란매법처리조건위：보로란매적첨가량200 U，매해시간10 h，랭장회생시간1 d，정분농도15％。
Hordeum vulgare var.nudum starch was used as a raw material,slowly digestible starch (SDS) was prepared respectively by pullulanase,α-amylase and β-amylase methods,and the SDS-preparing conditions were optimized.The orthogonal experiments showed that the pullulanase method of preparing SDS was the best, and the gained SDS content was 32.72%.The pullulanase method’s treatment conditions were that the added pullulanase amount was 200 U,the enzymolysis time was 10 h,the refrigerated resuscitation time was 1 d,and the starch concentration was 15%.