淮山药抗性淀粉的制备及其性质  

Preparation and characteristics of resistant starch from Dioscorea opposita Thunb.

作　　者：聂凌鸿[1] 

机构地区：[1]淮阴工学院食品科学与工程系,江苏淮安223003

出　　处：《食品工业科技》2008年第11期163-166,共4页Science and Technology of Food Industry

基　　金：江苏省淮安市农业科技计划项目(SN0775);江苏省高校自然科学基础研究项目(07KJD550022)

摘　　要：采用酸变性和沸水浴的方法,对淮山药淀粉进行处理,以抗性淀粉得率作为评价指标,通过正交实验得出淮山药抗性淀粉的最优制备条件为:淀粉与水比例1∶9,酸用量3%,酸解时间3h,沸水浴时间3.5h,冷藏老化时间36h,抗性淀粉得率12.25%。与原淀粉比较,淮山药抗性淀粉耐酸性增强,可长时间抵抗酶的水解,吸湿性有所提高。Resistant starch from Dioscorea opposita Thunb was prepared by acid-modifying and heat-moisture treatments. An orthogonal trial was conducted and the optimal parameters for preparation of resistant starch from Dioscorea opposita Thunb were investigated and resulted in the following optimum conditions of preparing potato resistant starch,such as ratio between potato starch and water 1：9, acid modification time 3h, HCI 3%, heatmoisture time 3.Sh,and refrigeration time 36h,The output of resistant starch was 12.25%. Several qualities of RS were determined. Compared with the raw starch of Dioscorea opposita Thunb,the acid-resistance and enzymeresistance of RS were intensified,and moisture absorption of RS was increased.

关 键 词：淮山药 抗性淀粉 酸变性 水热处理 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]