酶解法制备荞麦抗性淀粉的工艺优化

为确定荞麦粉制备抗性淀粉的工艺条件,采用普鲁兰酶酶解脱支法,并通过单因素和正交试验研究了影响抗性淀粉得率的因素。结果表明：影响抗性淀粉得率的因素主次顺序依次为荞麦粉浓度、普鲁兰酶用量、酶解时间和酶解温度。酶解法制备荞麦抗性淀粉的适宜工艺条件为荞麦粉浓度5 g/（100 mL）、普鲁兰酶用量7.2 PUN/g、酶解温度45℃、酶解时间8 h,在此条件下测得的抗性淀粉含量为15.82%。与原粉相比,普鲁兰酶酶解脱支与湿热法相结合制备荞麦抗性淀粉使其抗性淀粉含量显著提高。

Optimization on Processing Technologies of Buckwheat Resistant Starch by Pullulanase Hydrolysis

With buckwheat used as raw material , the best technologies for producing resistant starch and the best resistant starch yield with pullulanase hydrolysis method were determined by single factor experiment and orthogonal test. The effects of various processing parameters on resistant starch yield were studied at the same time. It was found that influencing factors of resistant starch yield are the concentration of the buckwheat paste, amount of pullulanase, hydrolysis time and temperature. The optimum technical parameters and conditions were obtained：the concentration of the buckwheat paste was 5 g/（100 mL） which was laydrolyzed by 7.2 PUN/g pullulanase for 8 h at 45 ℃, and the RS yield is 15.82%. By combining pullulanase hydrolysis method and moist heat sterilization, there is a marked improvement of resistant starch yield compared with that of raw buckwheat flour.