摘要
以苦荞种子(黑丰一号)为材料,采用压热-酶解结合的方法,对荞麦淀粉进行处理,以抗性淀粉得率作为评价指标,通过正交试验和响应面分析,得出荞麦抗性淀粉最优制备条件为:淀粉乳浓度20%,pH 6.0,压热时间30 min,压热温度120℃,酶解时间为8.11 h,加酶量4.10 U/g干淀粉,酶解温度55.80℃;在4℃条件下冷藏24h,抗性淀粉得率28.0%。
Buckwheat resistant starch was prepared by autoclaving and enzyme treatment. As the evaluation index to the resistant starch was obtained by orthogonal experiments and response surface analysis, the optimum conditions for preparation of buckwheat resistant starch were starch concentration 20%, pH 6.0, heating temperature 120μ, heating time 30 min, enzyme dosage is 4.10 U per gram dry starch, reaction temperature 55.8 9, reaction time 8.11 h, then refrigerated 24 h at 4 ℃. resistant starch was 28. 0%
出处
《食品工业》
北大核心
2013年第2期66-69,共4页
The Food Industry
基金
国家自然基金(31071527)
"十二五"农村领域国家科技计划课题(2012BAD34B08-11)
国家燕麦荞麦产业技术体系项目(CARS-08-D-2-5)
关键词
荞麦淀粉
抗性淀粉
压热
酶解
buckwheat starch
resistant starch
autoclave process
enzymolysis
