马铃薯淀粉基脂肪模拟物的工艺研究  

Preparation of Potato Starch Based Fat Mimics

作　　者：张斌[1] 罗发兴[1] 罗志刚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第6期629-632,共4页Modern Food Science and Technology

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：马铃薯淀粉有着高黏度、抗剪切、风味温和、不易凝沉和老化的优点,因此本文以马铃薯淀粉为原料,研究了利用酶法水解制备低DE值脂肪模拟物的工艺条件。首先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(Dextrose Equivalent)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6.5U/g(以淀粉干基计),底物浓度25%,反应时间10min,反应温度95℃,在该条件下制备的水解产物DE值为2.5。Potato starch was selected as raw materials to study the process conditions of low DE value fat mimics by limited enzymatic hydrolysis, due to its high viscosity, mild flavor, less retrogradation and shearing resistance in this paper. In the single factor experiments, the effects of four factors on the DE （Dextrose Equivalent） value of product were studied, including the quantity of the amylase, reactive time and tamperature, starch slurry concentration. By the orthogonal experiments, the optimal process conditions for the potato starch based fat mimics were determined as follows： the quantity of the amylase 6.5 U/g （dry starch）, starch slurry concentration 25%, reaction time 10min, and reaction temperature 95 ℃. Under those conditions, the DE value of the product was 2.5.

关 键 词：马铃薯淀粉 脂肪模拟物 耐高温Α-淀粉酶 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] TS232[轻工技术与工程—食品科学与工程]