微波-酶法制备马铃薯抗性淀粉工艺参数的优化

以马铃薯精制淀粉为原料,抗性淀粉得率为评价指标,通过单因素及正交试验确定了微波-酶解法制备马铃薯抗性淀粉的最佳工艺条件:在淀粉乳质量分数15%,微波作用时间90 s,微波作用功率800 W,耐高温α-淀粉酶添加量10 CU/g干淀粉,耐高温α-淀粉酶作用时间30 min,普鲁兰酶添加量0.10 PUN(G)/g干淀粉,普鲁兰酶酶解时间6 h,普鲁兰酶作用温度55℃的条件下,4℃老化24 h。经重复验证,RS得率最高达14.0%。

Microwave - Enzymatic production of potato resistant starch process parameters of the optimization

In order to determine the optimum technological conditions of resistant starch potato prepared by microwave-enzyme method,a single factor and orthogonal experiments were carried out to do it.In this study,the potato refined starch was used as raw materials,and the ratio of resistant starch was as the evaluation index.The results showed that the optimum technological conditions are as follows:starch milk concentration 15%,microwave effect time 90 s,microwave effect power 800 W,high temperature resistant alpha amylase adding amount of 10 CU/g dry starch,high temperature resistant alpha amylase effect time 30min,pullulanase enzyme adding amount of 0.10 PUN(G)/g dry starch,pullulanase enzyme effect time 6 h,pullulanase enzyme action temperature 55 ℃,on the condition of 4 ℃ ageing 24 h.Under such conditions to repeat validation,RS yield is up to 14.0%.