| 压热法制备荞麦抗性淀粉工艺优化 |
| |
| 引用本文： | 关杨,王可兴,陆文彬,潘思轶.压热法制备荞麦抗性淀粉工艺优化[J].食品科学,2007,28(8):219-223. |
| |
| 作者姓名： | 关杨 王可兴 陆文彬 潘思轶 |
| |
| 作者单位： | 华中农业大学食品科技学院； 华中农业大学食品科技学院 湖北武汉430070； 湖北武汉430070； |
| |
| 基金项目： | 湖北省新世纪高层次人才工程入选人员科研择优资助项目(鄂人[2003]31号) |
| |
| 摘 要： | 研究了压热法制备荞麦抗性淀粉的工艺参数。比较了不同淀粉乳浓度、热处理温度、热处理时间、淀粉乳pH值对荞麦抗性淀粉得率的影响。采用三因素二次回归旋转正交组合设计,优化荞麦抗性淀粉制备参数,建立了各因子与荞麦抗性淀粉得率关系的数学回归模型,确定了最佳的制备条件:淀粉乳浓度为59.41%,压热处理温度为123.33℃,压热时间60.79min,荞麦抗性淀粉的产率理论最高值可达16.6053%。
|
| 关 键 词： | 荞麦 抗性淀粉 压热处理 |
| 文章编号： | 1002-6630（2007）08-0219-05 |
| 修稿时间： | 2006-12-31 |
Study on Influence of Technology Conditions on Buckwheat Resistant Starch Preparation by Thermal-press Processing Method |
| |
| GUAN Yang,WANG Ke-xing,LU Wen-bin,PAN Si-yi.Study on Influence of Technology Conditions on Buckwheat Resistant Starch Preparation by Thermal-press Processing Method[J].Food Science,2007,28(8):219-223. |
| |
| Authors: | GUAN Yang WANG Ke-xing LU Wen-bin PAN Si-yi |
| |
| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
| |
| Abstract: | Buckwheat resitant starch was prepared by thermal-press processing mothod. The result shows that water content, temperature, time, pH value and refrigerating time have influence on the output rate of buckwheat resistant starch. The changing trends of output of buckwheat resistant starch were obtained. Further, a dual quadratic rotary regression orthogonal design with three factors was investigated, and a mathematical model describing the relationship between the output of buckwheat resistant starch was developed. The optimum extracting conditions are as follows: water content 59.41%, temperature 123.33 ℃, time 60.79 min, and the output of the resistant starch is 16.6053%. |
| |
| Keywords: | buckwheat resistant starch thermal-press processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
