酶法制备玉米缓慢消化淀粉的工艺条件优化  

Optimization of technology for production of maize slowly digestible starch by enzymatic method

作　　者：闵伟红[1] 刘舟[1] 姜宏宇[1] 方丽[1] 马井喜[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]吉林农业大学发展学院生物食品学院,长春130600

出　　处：《农业工程学报》2009年第6期296-300,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家"十一五"科技支撑项目(2006BAD05A00);吉林省科技厅资助项目(20061112)

摘　　要：缓慢消化淀粉是一种新型功能性淀粉,具有多种生理功能。该文以蜡质玉米淀粉为原料,采用酶控制降解技术及湿热-冷却技术制备缓慢消化淀粉,确定其优化工艺条件。研究结果表明:普鲁兰酶用量9U/g,酶作用时间7h,淀粉乳浓度12.5%,热处理时间50min,热处理温度110℃,储藏温度1℃,储藏时间2d,烘干温度60℃,并在此条件下进行3次重复试验,缓慢消化淀粉得率为27.33%。The slowly digestible starch is a new-type functional starch and it has many kinds of physiological functions. Waxy maize starch was taken as raw materials. Enzyme modified technology and moist heat-cooling technology were used to make slowly digestible starch and determine its optimized technological conditions. The results showed that the pullulanase concentration was 9 U/g, the enzyme reaction time was seven hours, the concentration of starch was 12.5%, the heat treatment time was 50 minutes, heat treatment temperature was 110℃, storage temperature was 1 ℃, storage time was two days and drying temperature was 60℃. Three repeated experiments were carded out under those conditions and the yield of slowly digestible starch was 27.33%.

关 键 词：缓慢消化淀粉 湿热-冷却技术 优化 

分 类 号：TS234.2[轻工技术与工程—粮食、油脂及植物蛋白工程]