化学改性法增抗的影响因素及工艺的研究  

Study on Promotive Resistant Starch Content Effects By Chemical Modification

作　　者：陈云霞[1] 余飞[1] 

机构地区：[1]南昌大学化学系,南昌330031

出　　处：《江西食品工业》2008年第3期35-37,34,共4页Jiangxi Food Industry

摘　　要：本文以藕淀粉为原料,对化学改性法增抗的影响因素及工艺进行了研究,采用单因素实验和L9(33)正交实验,研究了pH值调节剂、酸解温度、时间对抗性淀粉(Resistant Starch,RS)含量百分率的影响。结果表明:pH值调节剂是影响RS含量的主要因素;最佳增抗工艺参数:pH值调节剂柠檬酸、时间4h、温度100°C。The using of starches of lotus as law material,we study the influence factors and technology of promoting the resistant starch contents of lotus,the alternate action of above three factors and its optimum level range were also investigated. The most influence level of the factors is cross-linking reagent. Then we can make the conclusion that the optimum process is cross-linking reagent is citric acid,temperature is 100℃ for 4h.

关 键 词：藕粉 抗性淀粉 影响因素 工艺 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]