不同老化工艺对甘薯回生抗性淀粉制备率的影响  

The Influence of Different Aging Process on the Retrograded Rate of Sweet Potato Starch

作　　者：连喜军[1] 张燕[1] 

机构地区：[1]天津商业大学 天津市食品生物技术重点实验室食品科学与工程系,天津300134

出　　处：《粮食加工》2012年第3期46-48,共3页Grain Processing

摘　　要：以甘薯淀粉为原材料,甘薯淀粉回生率为指标,研究冷藏、常温、真空减压和干燥箱干燥等不同老化工艺对甘薯回生抗性淀粉生成率的影响.结果表明,4℃冷藏条件下,老化72 h后甘薯淀粉回生率达到最高,由9.2％提高到13.4％；常温下,大气温度为16～19℃,大气湿度为68％～80％时,常温老化96 h后甘薯淀粉回生率达到最高,由9.9％提高到15.4％；真空干燥箱温度为30℃,真空度为0.08 MPa时98 h甘薯淀粉回生率最大为20.96％；干燥箱温度为30℃时,老化90 h甘薯淀粉回生率最大为15.38％;真空老化有利于甘薯淀粉回生.Taking the sweet potato as raw material and retrogradatoin rate of starch as the index,the effects of different aging processes such as refrigerated storage,room temperature,vacuum pressure aging,and oven aging on the formation of sweet potato retrograded resistant starch were studied.The results showed that retrogradation rate reached highest yield aging at 4 ℃ for 72 h,from 9.2% to 13.4%.At room temperature aging for 96 h,the retrogradation rate of sweet potato starch increased from 9.9% to 15.4% when the atmospheric temperature and humidity range were 16~19 ℃,68%~80% respectively.For vacuum pressure aging,the maximum retrogradation rate reached 20.96% when temperature and vacuum degree were 30 ℃ and 0.08 MPa respectively.For oven aging,the maximum retrogradation rate was 15.38% when aging temperature and time were 30 ℃ and 90 h respectively.Vacuum aging is conducive to the retrogradation of sweet potato starch.

关 键 词：甘薯 老化工艺 抗性淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]