微波法制备抗性麦芽糊精的研究

研究了微波制备抗性麦芽糊精的方法,主要以抗性麦芽糊精的含量和白度作为参考指标,在单因素的基础上,选取微波功率、微波时间、加酸量三个因素进行Box-Benhnken中心组合设计,再通过响应面分析法对实验条件进行优化,结果显示:微波功率630W,微波处理时间10.12min,加酸量是6.43%.得到的抗性麦芽糊精的含量43.30%,白度是76.9%.

Study on preparation of resistant malt dextrin by microwave

The preparation of resistant malt dextrin by microwave was described in this paper.On the basis of single -factor experiments, the effects of different acid weight percent, microwave power and microwave time on the percent of resistant substance and whiteness from resistant malt dextrin were investigated with a three-factor Box -Behnken center-united design.The parameters were optimized with response surface methodology.The result indicated that the conditions of 6.43% acid,630W and 10.12min of microwave were optimum, and the yield of resistant malt dextrin could be 43.30% and 76.9% on the whiteness.