摘要
为优化小麦A-型、B-型淀粉粒分离工艺,以小麦品种"扬麦158"磨制的面粉为材料,B-型淀粉最大粒径(Bmax)与A-型淀粉最小粒径(Amin)的差值(Bmax-Amin)为响应值,采用响应面D-最优设计对沉淀温度、沉淀时间、悬浮液吸取体积进行分离工艺优化。确定小麦A-型、B-型淀粉粒分离最佳工艺为沉淀温度21.3℃、沉淀时间0.96h、悬浮液吸取体积12.84mL、沉淀9次。
In this study, flour of wheat cultivar Yangmai 158 was used as the raw material for investigating the optimal separation process of A- and B-type starch granules in it using response surface methodology. A series of D-optimal response surface design experiments was carried out, and the experimental data were fit by a mathematical regression model for the difference between maximum particle size of B-type starch granules and minimum particle size of A-type starch granules （Bmax --Amin） as a function of 4 independent variables （i.e. temperature, sedimentation time, wheat flour suspension volume and sedimentation number）. Results revealed that a maximum Bmax-Amin value was obtained using the optimum sedimentation process of 9 replicate sedimentation for 12.84 mL of suspension volume at 21.3℃ for 0.96 h each time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期32-36,共5页
Food Science
