摘要
为探究微波-压热法制备马蹄抗性淀粉的最优工艺条件,该文以马蹄淀粉为原料,分别考察淀粉乳浓度、老化时间、微波时间、老化温度4个单因素对马蹄抗性淀粉得率的影响。选取淀粉乳浓度、老化时间、微波时间进行响应面工艺优化,并测定抗性淀粉与原淀粉的理化性质和结构特征。结果表明:马蹄抗性淀粉的最佳制备工艺为淀粉乳浓度23%、微波时间74 s、121℃下压热40 min,4℃下老化12 h。在该条件下,抗性淀粉得率为16.85%,模型预测值为16.89%,其相对误差<0.5%,验证响应面模型与实际情况得到了良好拟合,说明通过响应面方法得到的优化工艺非常可靠。理化性质测定发现马蹄抗性淀粉的溶解度、膨润度、冻融性显著高于原淀粉,而其持水性却低于原淀粉。
To explore the optimal conditions for preparing resistant starch from waterchestnut with microwaveautoclave method,this study used the starch from waterchestnut as the raw material and investigated the effects of starch milk concentration,aging time,microwave time and aging temperature on yield of resistant starch.The four factors above were optimized via response surface methodology,and the physicochemical properties and structural characteristics of the resistant starch and the original starch were determined. The results showed that the preparation conditions were optimized as follows:starch milk concentration of 23%,microwave time of74 s,autoclave at 121 ℃ for 40 min and retrogradation at 4 ℃ for 12 h.Under these conditions,the maximum yield of resistant starch was 16.85%,which showed the relative error <0.5% in comparison with the model predicted value(16.89%). The results verified that the preparation conditions optimized by response surface methodology well fitted to the actual situation and were reliable. The resistant starch from water chestnuthad significantly higher solubility,swelling capacity,and freeze-thaw property and lower water-holding capacity than the original starch.
作者
刘云芬
郭珍红
殷菲胧
廖玲燕
宋慕波
帅良
LIU Yun-fen;GUO Zhen-hong;YIN Fei-long;LIAO Ling-yan;SONG Mu-bo;SHUAI Liang(College of Food and Biological Engineering/Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第21期74-82,共9页
Food Research and Development
基金
国家自然科学基金项目(31860457)
广西自然科学基金青年基金项目(2018GXNSFBA281118、2019GXNSFBA245037、2020GXNSFAA297153、2020GXNSFBA297111、2020GXNSFAA297007)
广西高等教育本科教学改革工程项目(2021JGZ160)
广西高校中青年教师科研基础能力提升项目(2021KY0705)
贺州学院博士科研启动项目(HZUBS202008)。
关键词
马蹄抗性淀粉
响应面
微波-压热法
得率
理化性质
resistant starch from water chestnut
response surface
microwave-autoclave method
yield
physicochemical properties
