摘要
为了制备高吸油率的马铃薯多孔淀粉,分别采用超声波和加热预处理辅助酶法处理马铃薯淀粉,研究超声波条件与加热预处理条件对多孔淀粉吸油率的影响。研究结果表明:超声波法最佳条件为超声时间30 min、超声功率600 W、酶解温度55℃、pH 6.5、酶用量1.5%,所得多孔淀粉的吸油率为71.34%;加热预处理最佳反应条件为淀粉乳质量浓度30 g/100 mL,加热温度50℃,加热时间为15 min,过筛细度80目,酶解条件同超声波法,制备的多孔淀粉吸油率为69.05%。因此,两种前处理方法都可用于制备多孔淀粉,但超声波辅助酶法优于加热预处理辅助酶法。
In order to prepare porous potato starch with high oil adsorption rate, two pretreatment methods of ultrasonic and heating which assisted enzymic method were adopted to process the potato starch, and the effects of ultrasonic conditions and heating conditions on the oil adsorption rate of the porous starch were researched. Results of the present studies saggested that the best ultrasonic conditions were as follows：uhrasonic time：30 min, ultrasonic power ： 600 W, enzyme solution temperature ： 55℃ , pH ： 6.5, enzyme dosage ： 1.5 % , the oil adsorption rate of porous starch ：71.34%. The best preheated treatment conditions were as follows：the starch concentration ：30%, heating tem- perature：50 ℃, heating time： 15 rain, sieving fineness： 80 mesh, and the enzymatic hydrolysis conditions were the same as that of the ultrasonic treatment, the oil adsorption rate of porous starch ：69.05 %. Therefore, two pretreatment methods could be used to prepare the porous starch,but the method of ultrasonic assisted enzymation was superior to the preheated treatment assisted enzymation.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第8期13-16,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省教育厅科学技术研究项目(12511365)
关键词
超声波法
加热预处理法
多孔淀粉
吸油率
ultrasonic, preheated treatment, porous starch, oil adsorption rate
