压热冷却循环处理制备青稞抗性淀粉的工艺优化及其特性研究

以青稞淀粉为原料,探讨压热冷却循环法制备青稞抗性淀粉的过程中淀粉溶液质量分数、冷藏时间、循环次数对抗性淀粉含量的影响,利用单因素和正交实验优化工艺。结果表明,最佳工艺条件为:青稞淀粉溶液质量分数10%、冷藏24 h、4次压热冷却循环,所得抗性淀粉含量最高,为(8.57±0.10)%。对最佳工艺条件下所制备的青稞抗性淀粉的理化性质进行表征,结果表明,经过压热冷却循环处理后,快消化淀粉(RDS)和慢消化淀粉(SDS)含量均减少,抗性淀粉含量增加至(8.57±0.10)%。颗粒形态由扁球状变成形状不规则的块状且表面形成大量沟壑,晶型由A型变为V型,峰值黏度和最终黏度显著降低。

Optimization of the Preparation and Physicochemical Properties of Hulless Barley Resistance Starch by Autoclaving-Retrograding Cycle Method

Using hulless barley starch as raw material,the effects of mass fraction of hulless barley starch,refrigerating time and cycle times on the yield of resistant starch were investigated during the preparation of barley resistant starch by autoclaving-retrograding cycle method.Single factor and orthogonal experiments were used to optimize the experimental process.The experimental results showed that the optimum process conditions were as follows;mass fraction of hulless barley starch 10%,refrigerating time 24 h,4 times of autoelaving-retrograding cycles.The maximum resistant starch yield was(8.57±0.10)%.The physicochemical properties of barley resistant starch prepared under above conditions were characterized.The results showed that after treatment of barley starch,the content of fast digested starch(RDS) and slow digested starch(SDS) decreased,while the content of resistant starch increased to(8.57±0.10)%.The shape of the particles changed from oblate to irregularly shaped and a large number of grooves were formed on the surface.The crystal form changed from A to V,and the peak viscosity and final viscosity we re significantly reduced.