减少玉米粗淀粉挤出物中抗性淀粉的工艺参数优化  

Optimization of extrusion parameters to decrease resistant starch in extruded corn crude starch

作　　者：马成业[1,2] 申德超[2] 

机构地区：[1]东北农业大学研究生学院,哈尔滨150030 [2]山东理工大学轻工与农业工程学院,淄博255091

出　　处：《农业工程学报》2009年第9期345-349,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：农业科技成果转化资金项目(05EFN21370051);山东理工大学创新研究团队支持计划资助项目(CX0601);山东省基金项目(Y2008B10)

摘　　要：为减少玉米粗淀粉经过挤压蒸煮后,在室温下冷却而产生的抗性淀粉Ⅲ,以降低其对挤出物制备糖化液葡萄糖当量值的影响,需要对挤压参数进行优化选择。该文以玉米粗淀粉为原料,采用五因素五水平二次正交旋转组合试验设计,研究挤压参数对挤出物中抗性淀粉Ⅲ质量分数的影响,得出产生抗性淀粉Ⅲ质量分数最小的挤压条件为:套筒温度60.0℃,原料含水率27.0%,模孔直径11.0mm,螺杆转速200.0r/min,轴头间隙10.0mm,抗性淀粉Ⅲ质量分数可降低到1.48%。Resistant starch typeⅢ was produced in extruded corn crude starch cooling to ambient temperature.In order to reduce the influence of resistant starch typeⅢ on dextrose equivalent value of liquefied and saccharified starch extrudate,the system parameters of the extrusion needed to be optimized.In this paper,a five-variable,five-level quadratic orthogonal rotating combinational design was employed to achieve the aims of this experiment.The influence of extrusion system parameters on resistant starch typeⅢ content was studied. The optimized extrusion parameters were as follows： the barrel temperature 60.0℃, the moisture content of feed 27.0%, the nozzle diameter 11.0 mm, the screw speed 200.0 r ·min^-1, the gap of spindle nose 10.0 mm. Under those conditions, the resistant starch type Ⅲ content was 1.48%.

关 键 词：挤压 淀粉 优化 玉米 挤出物 

分 类 号：TS201[轻工技术与工程—食品科学]