摘要
以玉米淀粉为原料,经过滚子密闭酸热处理制备抗性糊精,以加酸量、滚子加热温度、滚子加热时间和酶添加量为主要影响因素,研究单因素对抗性糊精含量的影响,并用响应面设计法,优化抗性糊精制备的工艺条件.通过优化组合得到最佳工艺条件为加酸量为8%,滚子加热温度为178.78℃,滚子加热时间为2 h,酶添加量为0.05%,在此条件下抗性糊精含量为84.63%.但考虑到实际操作的方便性和效益等问题,最终确定各因素条件为加酸量8%、加热温度180℃、加热时间1.5 h、加酶量0.04%,此条件下抗性糊精的含量为83.97%,与预测值基本相符.
Resistant dextrin was prepared from corn starch by closed acid-heat treatment using a roller. The effects of acid amount,roller heating temperature,roller heating time and enzyme amount on the yield of resistant dextrin were studied;and the preparation process was optimized by response surface design method.Through optimized combination,the optimum preparation conditions were as follows： acid amount 8%,roller heating temperature 178.78 ℃,roller heating time 2 hours,and enzyme amount 0.05%. Under the optimum conditions,the resistant dextrin yield reached 84.63%. Considering actual operation convenience,benefits and so on,the preparation conditions were modified to acid amount 8%,heating temperature 180 ℃,heating time 1.5hours,and enzyme amount 0.04%. Under the modified conditions,the resistant dextrin yield reached 83.97%,which was substantially accordant to the prediction value.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第4期12-16,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
抗性糊精
滚子加热
热裂解
resistant dextrin
roller heating
thermal cracking
