摘要
采用微波-酶法制备小麦抗性淀粉,研究老化条件对小麦抗性淀粉形成的影响。实验结果表明,采用15%的淀粉乳浓度于60℃、24h循环老化2次,抗性淀粉得率最高可达17.0%。老化因素对抗性淀粉得率的影响次序为:老化温度>淀粉乳浓度>老化时间>pH值。
The microwave-enzyme method for the preparation of wheat resistant starch was introduced and the influences of retrograde condition on the formation of wheat resistant starch were studied. The results showed that wheat starch at the concentration of 15% was retrograded under 60℃ for 24 h and the yield of resistant starch is 17.0%. The retrograde factors influencing the resistant starch preparation were ranked as temperature〉starch concentration 〉 retrograde time 〉 pH.
出处
《中国酿造》
CAS
北大核心
2009年第3期114-116,共3页
China Brewing
基金
山东省教育厅资助项目(J06I06)
关键词
小麦淀粉
抗性淀粉
老化
wheat starch
resistant starch
retrogradation
