摘要
本实验以马蹄淀粉为原料通过羧甲基醚化法制取抗性淀粉,以羧甲基醚化马蹄抗性淀粉的得率为评价指标,通过单因素试验和Box-Behnken响应面试验优化其制备工艺,并对所得产品进行感官评价和理化指标分析。结果表明,羧甲基醚化法制备马蹄抗性淀粉的最优工艺参数为马蹄淀粉乳浓度12%,醚化剂用量120%,醚化温度43℃,该工艺下马蹄抗性淀粉得率为75.85%,与预测值76.02%接近,表明实验结果可靠。通过此方法可以便捷高效地生产出持水性强、颗粒较为完好、品质优良的马蹄抗性淀粉,为工业化生产提供了理论参考。
This experiment uses horseshoe starch as raw material to prepare resistant starch through carboxymethyl etherification method.The yield of carboxymethyl etherified water chestnut resistant starch is used as the evaluation indicator.The preparation process is optimized through single factor experiment and Box Behnken response surface experiment,and sensory evaluation and physicochemical index analysis are carried out on the obtained product.The results showed that the optimal process parameters for preparing water chestnut resistant starch by carboxymethyl etherification method were 12%concentration of horseshoe starch emulsion,120%etherification agent dosage,and 43℃etherification temperature.Under this process,the yield of water chestnut resistant starch was 75.85%,which was close to the predicted value of 76.02%,indicating the reliability of the experimental results.This method can conveniently and efficiently produce horseshoe resistant starch with strong water holding capacity,relatively intact particles,and excellent quality,providing theoretical reference for industrial production.
作者
吕艺扬
LÜYiyang(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《现代食品》
2024年第1期57-64,共8页
Modern Food
关键词
响应面法
羧甲基醚化
马蹄抗性淀粉
工艺
response surface methodology
carboxymethyl etherification
water chestnut resistant starch
technology
