摘要
为提高参薯淀粉转化为抗性淀粉的产率,对参薯淀粉的压热法制备抗性淀粉进行了研究。以参薯淀粉为原料,通过单因素试验分析各种因素对抗性淀粉产率的影响;经过三因素二次正交旋转组合设计结合响应面分析,得出淀粉乳浓度、pH、压热时间对抗性淀粉含量的影响大小次序:淀粉乳浓度>pH>压热时间;最佳工艺条件为淀粉乳质量浓度33.00%,pH 7.6,121℃压热处理36 min,4℃下老化处理24 h,80℃烘干18 h,得到的抗性淀粉质量分数为13.92%。
The technology of resistant starch, which takes the dioscorea alata linn as raw material, is prepared by autoclaving method for improving percent conversion. This study analysed some effects of various factors of resistant starch production rate through a single factor experiment, designd the orthogonal rotational combination trial of the three factors, quadratic, and combines the response surface methodology. The results showed that the mass fraction of starch solution〉pH〉autoclaving time. The optimum process conditions were： the mass fraction of starch solution33.00 %, pH 7.6, autoclaving temperature and time 121 ℃, 36 min, storage temperature and time 4 ℃, 24 h, and drying time 18 h at 80 ℃, the yield of resistant starch from dioscorea alata linn was 13.92 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期101-106,共6页
Food Research and Development
关键词
参薯淀粉
抗性淀粉
制备工艺
Dioscorea alata Linn starch
resistant starch
preparation technology
