| 压热-酶法制备碎米抗性淀粉的工艺及其结构特性研究 |
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| 引用本文： | 吴红引,王泽南,张秋子,李莹,刘鹏. 压热-酶法制备碎米抗性淀粉的工艺及其结构特性研究[J]. 现代食品科技, 2011, 27(2): 166-169,165 |
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| 作者姓名： | 吴红引 王泽南 张秋子 李莹 刘鹏 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 基金项目： | 安徽省教育厅自然科学重点项目 |
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| 摘 要： | 研究以碎米为原料压热-酶法制备抗性淀粉的工艺.通过单因素和正交试验,获取最佳工艺条件:淀粉浆质量浓度20%、压热温度125℃、压热时间40 min、普鲁兰酶添加量3.5 U/g干淀粉,酶解时间6 h.在此条件下碎米抗性淀粉得率为16.8%;采用扫描电镜观察分析表明碎米抗性淀粉具有更稳定的晶体结构,具有抗酶解性;运用X-...
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| 关 键 词： | 碎米 抗性淀粉 压热 普鲁兰酶 工艺 结构特性 |
Enzymatic Pressure-heating Preparation of Broken Rice Resistant Starch and its Structural Properties |
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| Wu Hong-yin,WANG Ze-nan,ZHANG Qiu-zi,LI Ying,LIU Peng. Enzymatic Pressure-heating Preparation of Broken Rice Resistant Starch and its Structural Properties[J]. Modern Food Science & Technology, 2011, 27(2): 166-169,165 |
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| Authors: | Wu Hong-yin WANG Ze-nan ZHANG Qiu-zi LI Ying LIU Peng |
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| Affiliation: | (School of Biotechnongy and Food Engineering,Hefei University of Technology,Hefei 23009,China) |
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| Abstract: | Enzymatic pressure-heating preparation of broken rice resistant starch was studied and optimized through single factors and orthogonal tests as follows:20 g/mL of starch slurry concentration,125℃of autoclaving temperature,40 min of holding time,3.5 U pullulanase per gram of dry starch and 6 h of enzymolysis.Yield of resistance starch was 16.8%under these conditions.Scanning electron microscope observation indicated that the broken rice resistant starch had the stable crystal structure with anti-enzymolysis property.X-ray diffraction of its crystallinity showed that broken rice starch was of A type,while the broken rice resistant starch’s crystallization structure was of the coalition of B and V types.Those indicated that the resistant starch was the stodginess. |
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| Keywords: | broken rice resistant starch terilizing boiler pullulanase technongy structural properties |
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