摘要
采用微波-酶解复合法制备马铃薯抗性淀粉,在酶作用条件固定的条件下,研究微波预处理对马铃薯抗性淀粉含量的影响。结果表明,在淀粉乳浓度15%、微波作用时间90 s、微波功率800 W的条件下,得到的抗性淀粉含量最高为17.2%。在此基础上对优化制得的马铃薯抗性淀粉理化性质进行研究。结果表明,与原淀粉相比,马铃薯抗性淀粉表面变得粗糙不平,产生了凹陷的不规则形态;马铃薯抗性淀粉的持水性、吸水性明显高于原淀粉,而乳化能力及乳化稳定性都要低于原淀粉;马铃薯抗性淀粉比原淀粉更难糊化,糊粘度也远低于原淀粉,但粘度稳定性及凝胶能力明显强于原淀粉;马铃薯抗性淀粉具有较强的抗酸解性,可以广泛应用于酸性食品中。
The method of microwave-enzyme was used for the preparation of potato resistant starch, and the microwave pretreatment of potatoes resistant starch were studied under the constant enzyme action. Results show that, the RS yield is up to 17.2 % on the condition of powders concentration of 15 %, microwave effect with 90 s, microwave effect power on 800 W. Beside that,the physical and chemical properties of potato resistant starch were test. Results indicated that the surface of potato resistant starch become rough with irregular formwhen compared to potato starch. Potato resistant starch hashigher water-holding capacity and bibulous rate than potato starch significantly, but the emulsification ability and emulsified stability are lower than potato starch. It is more difficult to gelate potato resistant starch than resistant starch. Besides,the paste viscosity of potato resistant starch is much lower than potato starch which viscosity stability and gel ability is weaker than potato resistant starch. Potato resistant starch has a strong acidoresistance which can be used in acidic foods widely.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期1-6,共6页
Food Research and Development
基金
马铃薯酯化交联淀粉的合成及其在搅拌型酸奶中的应用2008-2011(项目批准号:BJ07-41)
关键词
马铃薯抗性淀粉
微波
预处理
性质
potato resistant starch
microwave
preparation
characteristics
