响应面优化老化回生型马铃薯抗性淀粉压热制备工艺  

Optimization of Preparation Technology for Potato Resistant Starch Ⅲ by Response Surface Methodology

作　　者：秦阳[1] 金毅[1] 秦礼康[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2009年第10期184-188,共5页Guizhou Agricultural Sciences

基　　金：贵州省科技重大专项子项目"马铃薯深精加工关键配套技术研究"[黔科合重大专项(2008)6009];六盘水市科技局项目"马铃薯产业化深加工关键配套技术研究"(52020-07-008)

摘　　要：以期为马铃薯淀粉高值化利用和产业化开发提供科学依据,在单因素试验基础上,采用Box-Benhnken中心组合设计和响应面分析,对老化回生型马铃薯抗性淀粉形成的主要影响因素进行多项回归模型建立和参数优化。结果表明,压热制备抗性淀粉的最佳工艺条件为淀粉乳浓度23.6%、压热时间32 min、pH 6.4、冷藏时间24.7 h。其中,pH值对抗性淀粉形成的影响最大,pH值和冷藏时间交互作用显著。抗性淀粉含量试验值为(10.28±0.065)%(n=3),与预测值10.44%基本一致。压热处理后抗性淀粉含量比原淀粉提高了2.43倍。The regression model for factors affecting formation of potato resistant starch Ⅲ was established and optimized by using Box-Benhnken＇ s central combination design and response surface method based on the test of single factor to provide the scientific basis for utilization and industrialization development of potato starch. The results showed that the optimum technology condition includes 23.6% starch emulsion concentration, pH 6.4, 32 min autoclaving time and 24.7 h cold storage time. pH value is the main factor affecting formation of potato resistant starch Ⅲ and the pH value and cold storage time have the significant interaction. The potato resistant starch content after autoclaving treatment is 2.43 times that of original starch.

关 键 词：老化回生型马铃薯抗性淀粉(RS3) 压热处理 响应面法 

分 类 号：S532[农业科学—作物学]