| 参薯抗性淀粉的压热法制备工艺 |
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| 引用本文： | 袁腊梅,张海德.参薯抗性淀粉的压热法制备工艺[J].食品研究与开发,2012,33(8):101-106. |
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| 作者姓名： | 袁腊梅 张海德 |
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| 作者单位： | 海南大学食品学院,海南海口,570228 |
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| 摘 要： | 为提高参薯淀粉转化为抗性淀粉的产率,对参薯淀粉的压热法制备抗性淀粉进行了研究。以参薯淀粉为原料,通过单因素试验分析各种因素对抗性淀粉产率的影响;经过三因素二次正交旋转组合设计结合响应面分析,得出淀粉乳浓度、pH、压热时间对抗性淀粉含量的影响大小次序:淀粉乳浓度>pH>压热时间;最佳工艺条件为淀粉乳质量浓度33.00%,pH 7.6,121℃压热处理36 min,4℃下老化处理24 h,80℃烘干18 h,得到的抗性淀粉质量分数为13.92%。
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| 关 键 词： | 参薯淀粉 抗性淀粉 制备工艺 |
Preparation of Resistant Starch from Dioscorea Alata Linn by Autoclaving Method |
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| YUAN La-mei
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ZHANG Hai-de.Preparation of Resistant Starch from Dioscorea Alata Linn by Autoclaving Method[J].Food Research and Developent,2012,33(8):101-106. |
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| Authors: | YUAN La-mei ZHANG Hai-de |
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| Affiliation: | (College of Food,Hainan University,Haikou 570228,Hainan,China) |
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| Abstract: | The technology of resistant starch,which takes the dioscorea alata linn as raw material,is prepared by autoclaving method for improving percent conversion.This study analysed some effects of various factors of resistant starch production rate through a single factor experiment,designd the orthogonal rotational combination trial of the three factors,quadratic,and combines the response surface methodology.The results showed that the mass fraction of starch solution>pH>autoclaving time.The optimum process conditions were: the mass fraction of starch solution33.00 %,pH 7.6,autoclaving temperature and time 121 ℃,36 min,storage temperature and time 4 ℃,24 h,and drying time 18 h at 80 ℃,the yield of resistant starch from dioscorea alata linn was 13.92 %. |
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| Keywords: | Dioscorea alata Linn starch resistant starch preparation technology |
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