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当前位置: 首页 > 文章 > 压热酶脱支重结晶法制备甜荞抗性淀粉的工艺优化及颗粒形貌 食品科学 2013,34 (8) 64-69
Position: Home > Articles > Optimization of Reaction Conditions for Buckwheat Resistant Starch Preparation by Autoclaving Enzymatic Debranching Recrystallization and Its Granular Morphology FOOD SCIENCE 2013,34 (8) 64-69

压热酶脱支重结晶法制备甜荞抗性淀粉的工艺优化及颗粒形貌

作  者：
张晓;任清
单  位：
北京工商大学;食品学院食品添加剂与配料北京市高校工程研究中心
关键词：
甜荞;压热酶脱支重结晶;抗性淀粉;响应面分析;颗粒形貌
摘  要：
采用响应面分析法研究压热酶脱支重结晶法制备甜荞抗性淀粉的工艺参数。比较不同压热温度、普鲁兰酶添加量、作用时间、4℃冷藏时间对甜荞抗性淀粉含量的影响。采用四因素三水平中心组合设计得到甜荞抗性淀粉的最佳制备工艺,分别为:压热温度120.63℃、普鲁兰酶添加量4.61U/g、作用时间7.49h、4℃冷藏时间3.11d。在此条件下,甜荞抗性淀粉的含量可高达47.87%,与理论预测值一致。此外,还采用扫描电子显微镜对淀粉的颗粒形貌进行了研究,淀粉颗粒结构发生明显的变化,由规则光滑的球形变为较大的微透明的晶体结构。
译  名：
Optimization of Reaction Conditions for Buckwheat Resistant Starch Preparation by Autoclaving Enzymatic Debranching Recrystallization and Its Granular Morphology
作  者：
ZHANG Xiao,REN Qing(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 100048,China)
关键词：
buckwheat;autoclaving enzymatic debranching recrystalllization;RS;response surface methodlogy;physical shape
摘  要：
Response surface methodology was employed to study the reaction conditions for buckwheat resistant starch(RS) content by autoclaving enzymatic debranching recrystallization.Thermal-press temperature,pullulanase amount,pullulanase debranching time,cold preservation time at 4 ℃,were analyzed for their influence on the content of buckwheat resistant starch.A five-level-four-factor central composite design was used for maximizing the buckwheat RS content.The optimal reaction conditions obtained were thermal-press temperature 120.63 ℃,pullulanase debranching time 7.49 h,pullulanase amount 4.61 U/g,cold(4 ℃) preservation time 3.11 d,respectively.RS content experimentally obtained was 47.87%,in agreement with the predicted values.In addition,the physical shape of original starch and RS were investigated by scanning electron microscopy(SEM),the starch shape changed significantly,by rule smooth ball into larger transparent crystal structure.

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