马铃薯淀粉基质脂肪模拟物制备工艺的研究  

The Study of Preparation of Potato Starch Based Fat Substitute

作　　者：刘怀伟[1] 孔保华[1] 武晗[1] 夏秀芳[1] 

机构地区：[1]东北农业大学食品学院

出　　处：《食品与发酵工业》2006年第11期50-54,共5页Food and Fermentation Industries

摘　　要：研究了以马铃薯淀粉为原料制备脂肪模拟物的工艺条件,通过单因素试验研究了酶添加量、反应时间、反应温度和底物浓度对产品DE(dextroseequivalent)值的影响,并在此基础上通过正交试验确定了制备工艺的最佳条件:酶添加量6u/g(淀粉),水解时间10min,水解温度95℃,底物质量分数15%,该条件下制备的水解物DE值2.5。最后通过X衍射仪和扫描电镜对产品进行了微观结构的分析,DE在2～3之间的模拟物,颗粒的晶型结构仍然存在,水解反应发生在无定型区,颗粒直径明显下降,粒径在3～8μm,平均粒径5μm。In single factor experiment, the effect of the various factors on the DE value of the fat substitute was studied. The orthogonal experiment was used to optimize the technology. The most optimal process condition was as follows： Dosage of enzyme 6u/g （starch）, hydrolysis time 10 min, temperature 95℃, substrate concentration 15 %, the DE value of the hydrolist was 2.5. The result of SEM and X-ray diffraction reveal that reaction mainly occur at amorphous region, the granule diameter of substitute was among 3- 8μm, the average granule diameter was 5μm.

关 键 词：脂肪 马铃薯淀粉 脂肪模拟物 水解 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]