摘要
以泰州大佛指银杏果为原料,通过超声波-酸解法制备银杏抗性淀粉,以期提高得率,并通过差示扫描量热法(DSC)分析银杏淀粉和银杏抗性淀粉的热力学性质,以探讨银杏抗性淀粉的形成机制。在单因素试验的基础上,采用响应面试验优化得到的银杏抗性淀粉超声波-酸解法制备工艺为:银杏淀粉乳浓度30.6%、HCl浓度1.6%、超声波功率528 W、超声波时间20 min,经验证,该条件下,银杏抗性淀粉得率为(26.45±0.06)%,与预测值的相对误差<1%。制备得到的银杏抗性淀粉T_O、T_P、T_C、△H、T_C^T_O均显著高于银杏淀粉,表明了银杏抗性淀粉的制备过程中形成了更牢固的晶体结构,且银杏抗性淀粉结晶体差异程度比银杏淀粉大。
The Ginkgo biloba resistant starch was prepared by ultrasound-acid hydrolysis using Taizhou giant buddha’s Ginkgo biloba as raw material in order to increase the yield. The thermodynamic properties of ginkgo biloba starch and Ginkgo biloba resistant starch were analyzed by differential scanning calorimetry(DSC), so as to explore the formation mechanism of ginkgo resistant starch. On the basis of single factor test, the ultrasonic-acid preparation process of Ginkgo biloba resistant starch was optimized by response surface test: Ginkgo starch milk concentration 30.6%, HCl concentration 1.6%, ultrasonic power 528 W, ultrasonic time 20 min. After verification, under this condition, the yield of Ginkgo bilobaresistant starch was(26.45±0.06)%, and the relative error to the predicted value was <1%. The Ginkgo biloba resistant starch T_O, T_P, T_C, △H, T_C^T_O were significantly higher than those of Ginkgo biloba starch, which indicated that the crystal structure of Ginkgo biloba resistant starch was stronger, and the difference of resistant starch crystal was greater than that of ginkgo starch.
作者
张伟
袁华平
张焕新
ZHANG Wei;YUAN Hua-pmg;ZHANG Huan-xin(Department of Food Science and Technology,Jiangsu Animal Husbandry &Veterinary College,Taizhou 225300;Kunshan Institute of Measurement and Testing,Kunshan 215300)
出处
《食品科技》
CAS
北大核心
2018年第11期293-299,共7页
Food Science and Technology
基金
2017年江苏省高等学校大学生创新创业训练计划项目(201712806014Y)
江苏农牧科技职业学院科研项目(NSF201607)
泰州市第五期"311高层次人才培养工程"基金项目((2017)Ⅲ-817号)
关键词
银杏
抗性淀粉
超声波
酸解法
热力学性质
ginkgo
resistant starch
ultrasonic
acid hydrolysis
thermodynamic
