摘要
以小麦淀粉为原料,采用单因素及正交试验优化抗性糊精制备工艺,并表征其结构和体外模拟消化。结果表明,超声协同微波法的最佳制备工艺条件为盐酸浓度0.3mol/L、超声时间30min、微波功率700 W、微波时间10min,此工艺条件下抗性糊精含量为63.71%,白度为70.51%。与酸热法相比,抗性糊精含量提高了9.32%,白度升高了7.76%;与微波法相比,抗性糊精含量提高了3.57%,白度升高了11.11%。在精制工艺中,将酶解液按3∶1(体积比)进行浓缩,用78%乙醇溶液沉淀4次,再用3%活性炭在40℃、pH3的条件下脱色30min,此时抗性糊精的纯度为91.28%,得率为50.73%。制得的抗性糊精相较于小麦淀粉结晶度降低,但没有产生新的官能团,在热转化过程中因其有序的结晶结构被破坏而没有出现吸热峰。模拟体外消化的结果显示,超声协同微波法制备的抗性糊精抗消化成分含量高达97.66%,显著高于酸热法、微波法制备的抗性糊精,表明相较于原有方法超声协同微波法能制备出品质更高的抗性糊精。
Wheat starch was used as raw material,and the preparation process of resistant dextrin was opti⁃mized by the single factor and orthogonal test.Its structure was characterized,and simulated in vitro digestion was performed.The results showed that the optimum preparation conditions by the ultrasonic⁃microwave method were as follows:hydrochloric acid concentration of 0.3 mol/L,ultrasonic time of 30 min,microwave power of 700 W,and microwave time of 10 min.Under these conditions,the content of resistant dextrin was 63.71%,and the whiteness was 70.51%.Compared with the acid⁃heat method,the content of resistant dextrin increased by 9.32%,and the whiteness increased by 7.76%.Compared with the microwave method,the content of resistant dextrin increased by 3.57%,and the whiteness increased by 11.11%.In the refining process,the en⁃zymatic hydrolysate was concentrated at a volume ratio of 3∶1,followed by adding 78%ethanol solution four times,and then it was decolorized by 3%activated carbon at 40℃and pH3 for 30 min.Finally,the purity of the resistant dextrin was 91.28%,and the yield was 50.73%.The crystallinity of the prepared resistant dextrin was lower than that of wheat starch,but no new functional groups were produced.During the thermal conver⁃sion process,there was no endothermic peak due to the destruction of its ordered crystalline structure.The re⁃sults of simulated in vitro digestion showed that the content of resistant components of the resistant dextrin pre⁃pared by ultrasound⁃microwave synergistic method was as high as 97.66%,which was significantly higher than that of resistant dextrin prepared by acid⁃heat method and microwave method,indicating that resistant dextrin with higher quality could be prepared by ultrasound⁃microwave synergistic method compared with the original method.
作者
曾佳
林江涛
岳清华
李淑月
李心灵
郑雁
ZENG Jia;LIN Jiangtao;YUE Qinghua;LI Shuyue;LI Xinling;ZHENG Yan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
2024年第12期85-94,共10页
Food Research and Development
基金
河南省重大科技专项项目(221100110700)
国家自然科学基金青年科学基金项目(32101985)。
关键词
小麦淀粉
抗性糊精
超声处理
微波处理
抗消化性
wheat starch
resistant dextrin
ultrasonic treatment
microwave treatment
anti⁃digestibility
