小麦缓慢消化淀粉的制备工艺研究

本试验主要研究了酶学方法和湿热法制备小麦缓慢消化淀粉的影响因素和最优工艺条件。酶法制备小麦缓慢消化淀粉（SDS）实验通过控制普鲁兰酶用量、淀粉乳浓度、酶解时间、储藏温度和储藏时间等因素对样品中SDS含量的影响。湿热法制备小麦SDS实验通过近似的方法考察了热处理温度、热处理时间、贮存时间等因素。结果表明,酶法制备小麦SDS的最优工艺为淀粉乳浓度20%（干基）,普鲁兰酶用量8 ASPU/mL,酶解时间4 h,储藏温度4℃,储藏时间2 d,SDS最高含量为52.8%。湿热法制备小麦SDS的最优工艺为热处理温度120℃,热处理时间1 h、贮存时间18 h,SDS最高含量为36.5%。

Preparation Process of Slowly Digestible Starch from Wheat

This experiment studies enzyme modified technology and moist heat-cooling technology to make slowly digestible starch and determine its optimized technological conditions. Experimental results showed that the concentration of starch was 20%, the puUulanase concentration was 8ASPU/ml, the enzyme reaction time was four hours, the storage temperature was 4℃, the storage time was two day, and SDS obtained the highest rote of 52.8%. And heat treatment temperature was 120 ℃ the heat treatment time was one hour, storage time was 18 hours for the best program in heat-cooling technology, SDS obtained the highest rate of 36.5%.