豌豆抗性淀粉制备工艺优化及理化性质研究

采用压热-普鲁兰酶酶解豌豆淀粉制备豌豆抗性淀粉，并测定豌豆抗性淀粉理化性质。以3,5-二硝基水杨酸测得抗性淀粉产率为参考指标，在单因素试验基础上进行响应面试验优化豌豆抗性淀粉制备工艺，并测定最佳条件下豌豆抗性淀粉的理化性质。结果表明，最佳制备工艺条件为：酶解pH 5.4、酶添加量17.3 U/mL、酶解温度53 ℃、老化时间23 h。在此优化条件下，豌豆抗性淀粉产率为27.51%。理化性质分析结果表明，与豌豆淀粉相比，豌豆抗性淀粉贮藏稳定性（透光率：1.48%～2.31%）、溶解度（0.064～0.524）均有所增大，冻融稳定性（析水率：0.549～0.679）、膨润度、平均聚合度（吸光度峰：波长612.0 nm～583.5 nm）均有所降低。

Optimization of preparation process and physiochemical properties of pea resistant starch

Pea resistant starch was prepared by enzymatic hydrolysis of pea starch with autoclave-pullulanase,and its physiochemical properties were determined.Using the yield of resistant starch measured by 3,5-dinitrosalicylic acid as the reference index,the preparation process of pea resistant starch was optimized by response surface test on the basis of single factor test,and the physiochemical properties of pea resistant starch was determined under the optimal conditions.The results showed that the optimal preparation conditions were as follows:enzymatic hydrolysis pH 5.4,enzyme addition 17.3 U/ml,enzymatic hydrolysis temperature 53℃,aging time 23 h.Under the optimal conditions,the yield of pea resistant starch was 27.51%.The results of physiochemical property analysis showed that the storage stability(light transmittance:1.48%-2.31%)and solubility(0.064-0.524)increased,the freeze-thaw stability(water separation:0.549-0.679),swelling degree and average polymerization degree(absorbance peak:wavelength 612.0 nm-583.5 nm)decreased compared with pea starch.