抗消化性甘薯淀粉磷酸双酯制备工艺的优化

优化了三偏磷酸钠制备抗消化性甘薯淀粉磷酸双酯的工艺条件.采用响应面法Box-Behnken试验设计,分析了三偏磷酸钠、pH值、酯化温度以及酯化时间对甘薯淀粉磷酸双酯抗消化性能的影响.结果表明其最佳制备工艺为:三偏磷酸钠添加量3.6％(以甘薯淀粉计),pH 10.5,酯化反应温度50℃,酯化时间2.1h.在此条件下制备的甘薯淀粉磷酸双酯淀粉抗消化性为(58.73±0.04)％.经DSC和RVA扫描分析表明甘薯淀粉磷酸双酯仍具有与甘薯原淀粉相似的糊化特性.

Optimization of Preparation Sweet Potato Starch Phosphodiester of indigestibility

The preparation of sweet potato starch phosphodiester with sodium trimetaphosophate(STMP) which possess high anti-digestibility was optimized in this study. A central composite design of response surface methodology involving STMP concentration, pH, phosphorylation temperature and time was used, and second-order model for starch anti-digestibility was employed to generate the response surface. The optimum condition for preparation of sweet potato starch phosphodiester was as follows: STMP concentration 3.6%, pH 10.5, phosphorylation temperature 50?C, and phosphorylation time 2.1h. The starch anti-digestibility of sweet potato starch phosphodiester was yield of 58.73?0.04 under these conditions. DSC and RVA were used to werify that sweet potato starch phosphodiester still had gelatinization characters similar to sweet potato starch.