微波辐射制备蚕豆抗性淀粉研究  

PREPARATION OF FABA BEAN RESISTANT STARCH BY MICROWAVE IRRADIATION

作　　者：潘元风[1] 唐书泽[2] 戴远威[1] 谭斌[3] 谭毅[2] 

机构地区：[1]广东科贸职业学院生物系,广东广州510430 [2]暨南大学食品科学与工程系,广东广州510632 [3]国家粮食局科学研究院,北京100037

出　　处：《食品研究与开发》2008年第5期15-18,共4页Food Research and Development

基　　金：科技部国家“十一五”科技支撑计划项目(2006BAD02B01)

摘　　要：分析了不同辐射和回生条件对蚕豆抗性淀粉形成的影响,包括淀粉乳浓度、辐射时间、功率、辐射后回生时间和温度。结果表明:微波辐射对蚕豆抗性淀粉的形成有促进作用,有利于蚕豆抗性淀粉生成的条件是:30%的淀粉乳在18%的输出功率下处理6.5min、置于4℃回生24h,抗性淀粉的产率为42.37%。The objective of this paper was to analyze the effect of the microwave irradiation conditions on the yield of resistant starch from faba bean starch, including starch paste concentration, irradiation time and power, retrogradation time and temperature. Microwave irradiation plays a stimulative part in resistant starch formation from faba bean starch. Starch slurry with concentration of 30 %,irradiated at microwave with output power of 18 % for 6.5 min and retrograded at 4 ℃ for 24 h, yielded 42.37 % of resistant starch from faba bean starch.

关 键 词：蚕豆 蚕豆淀粉 抗性淀粉 微波辐射 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]