目录
摘 要 III
引言
绪论 1
1 材料与方法 3
1.1 实验材料与仪器设备 3
1.1.1 材料 3
1.1.2 主要试剂 3
1.1.3 主要实验仪器及设备 4
1.2 青稞抗性淀粉的制备 4
1.2.1 青稞淀粉的提取 4
1.2.2 RS3的制备 4
1.2.3 RS4的制备 5
1.3 抗性淀粉的理化特性及消化特性分析 5
1.3.1 蛋白质含量测定 5
1.3.2 水分含量测定 6
1.3.3 X射线衍射(XRD)分析 6
1.3.4 傅里叶红外光谱（FTIR）分析 6
1.3.5 溶解度和润胀度 6
1.3.6 透明度 6
1.3.7 持水性 7
1.3.8 冻融稳定性 7
1.3.9 消化特性 7
2 结果分析与讨论 8
2.1 不同色粒青稞抗性淀粉的蛋白质含量分析 8
2.2 不同色粒青稞抗性淀粉的水分含量分析 8
2.3 不同色粒青稞抗性淀粉的晶体结构分析 8
2.4 不同色粒青稞抗性淀粉的官能团分析 10
2.5 不同色粒青稞抗性淀粉的溶解度和润胀度分析 12
2.6 不同色粒青稞抗性淀粉的透明度分析 13
2.7 不同色粒青稞抗性淀粉的持水性分析 15
2.8 不同色粒青稞抗性淀粉的冻融稳定性分析 16
2.9 不同色粒青稞抗性淀粉的消化特性研究 18
3 结论与展望 19
3.1 结论 19
3.2 展望 20
致谢 20
参考文献： 21
青稞抗性淀粉的制备及其功能特性的研究
摘 要
青稞，亦称裸大麦，是禾本科大麦属谷类作物。青稞籽粒含有丰富的营养物质，尤其是淀粉含量高达6075%，是决定青稞应用价值 *51今日免费论文网|www.51jrft.com +Q: ^351916072^ 
的重要成分。抗性淀粉又称抗酶解淀粉，这种淀粉较其他淀粉难降解。目前对青稞淀粉尤其是抗性淀粉的研究极少且由于抗性淀粉的制备方法复杂多样，导致其应用受限制。针对这一现状，本文以黑、白、蓝青稞来源的淀粉为基础制备RS3、RS4两大类共18种抗性淀粉，并采用FTIR、XRD对其结构进行表征，同时对其溶解度、润胀度、透明度、持水性和冻融稳定性等理化特性进行比较分析,通过构建体外模拟胃肠道模型探究了它们的消化特性差异。实验结果表明，这些抗性淀粉主要存在A、B、V三种晶体结构，且两大类抗性淀粉均出现特殊的红外吸收峰。其中，RS41的结合水、融水、吸水能力最低，RS42融水能力低，但结合水、吸水能力高，RS31和RS32受老化影响透明度较低，但冻融稳定性良好，RS33和RS41冻融稳定性差。此外，两大类抗性淀粉的抗化学消化性能都较好，这些特殊性能是它们在加工、贮藏过程中的重要考量指标。实验结果能进一步补充现有青稞抗性淀粉的研究，为青稞产品的研发提供理论依据。
PREPARATION AND FUNCTIONAL CHARACTERISTION OF RESISTANT STARCH FROM HIGHLAND BARLEY
ABSTRACT
Highland barley, also known as naked barley, belongs to cereal crop of barley family. Highland barley grain is rich in nutrients, especially the starch, which content is more than 6075%, representing the values of highland barley.
Resistant starch, also known as antienzymatic starch, is more difficult to degrade than other starch. At present, there are few researches on barley starch, especially resistant starch, and its application is limited because of the complex and diverse preparation methods. Therefore, 18 kinds of resistant starches (RS3 and RS4) were prepared on the basis of starches from black, white and blue highland barley. Their structures were characterized by FTIR and XRD, and their physical and chemical properties such as solubility, swelling, transparency, water retention and freezethaw stability were compared, The differences of their digestive characteristics were explored by constructing a simulated gastrointestinal model in vitro. The results showed that there were three crystal structures of A, B and V in these resistant starch and special absorption peaks were observed in the resistant starch. Among them, RS41 had the lowest ability of combining water, melting water and absorbing water, RS42 had the lowest ability of dissolving water, but the ability of combining water and absorbing water is high, RS31 and RS32 had low transparency affected by aging, but they had good freezethaw stability, RS33 and RS41 had poor freezethaw stability. In addition, the chemical resistance and digestibility of the two kinds of resistant starch were better, which were important indexes to be considered in the processing and storage. The experimental results can further contribute to the existing research on resistant starch of highland barley and provide theoretical basis for the research and development of high barley products.

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