摘要
采用中温α-淀粉酶水解玉米淀粉,制备低DE值玉米淀粉基质的脂肪模拟物。通过单因素试验,对底物浓度、酶添加量、反应温度及酶解时间等对玉米淀粉水解程度的影响进行研究。通过正交试验确定玉米淀粉脂肪模拟物制备工艺的最佳条件为:酶添加量5U/g,底物浓度8%,酶解时间15min,反应温度70℃,此条件下制备的产品的DE值为3.18。在此条件下制备的脂肪模拟物可以形成类似脂肪的弱凝胶,而且具有20%浓度的凝胶最佳的感官指标。本研究为玉米淀粉类脂肪模拟物在低脂食品中的应用提供了理论依据。
Hydrolyzed corn starch with α-amylase to obtain fat replacer .The degree of hydrolization were studied in sin-gle factor experiments , including starch slurry concentration , quantity of amylase , temperature and hydrolyze time .Based on those , the perpendicular experiments were used to optimize the technology .The most optimal corn starch based fat re-placers ’ process condition was as follows：quantity of amylase was 5 U/g dry starch , starch slurry concentration was 8%, hydrolyze time was 15 min and reactive temperature was 70℃.DE value of the products was 3.18.Under this condi-tion , the gel properties of corn starch based fat replacer was similar to fat and the best ratio of gel is 20%.The result was provided a theoretical basis for its application in low fat food .
出处
《农机化研究》
北大核心
2014年第12期182-186,共5页
Journal of Agricultural Mechanization Research
基金
国家高技术研究发展计划项目(2013AA102208-2)
关键词
玉米淀粉
脂肪模拟物
工艺优化
凝胶特性
corn starch
fat mimetic
optimization of technologic parameters
gel properties
