摘要
以甘薯淀粉为原料,用微波辅助加热酶法制备甘薯抗性淀粉,通过单因素和响应面实验,确定其最佳工艺条件为:淀粉质量分数为11%,微波时间为300s,微波功率800W,普鲁兰酶添加量为78ASPU/g(淀粉干基),脱支处理时间为24h。在该实验条件下,抗性淀粉得率最高值为31.25%,可为今后甘薯抗性淀粉的制备及在食品工业中的应用提供参考。
The sweetpatato starch was used as raw material,in order to determine the optimum technological conditions of sweetpotato resistant starch by microwave-enzyme method,the single factor experiment and response surface experiment were carried out. Results showed that best technological conditions were as follows=starch quality score 11%,microwave time 300s,microwave effect power 800W,pullulan enzyme adding amount of 78ASPU/g dry starch,debranching processing time 24h,Under such conditions to repeat validation, RS yield was up to 31.25%,it might provide certain reference for resistant starch of sweet potato preparation and application in the food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第16期180-183,187,共5页
Science and Technology of Food Industry
基金
现代农业产业技术体系建设专项资金资助(CARS-11-B-18)
关键词
甘薯
抗性淀粉
普鲁兰酶
微波
工艺
sweetpotato
resistant starch
pullulan enzyme
microwave
process
