微波对马铃薯回生抗性淀粉生成的作用  

Effects of Microwave treatment on Preparation of Potato Type III Resistant Starch

作　　者：连喜军[1] 罗庆丰[1] 沈水芳[1] 田锋[1] 贾烨[1] 

机构地区：[1]天津商业大学天津市食品生物技术重点实验室食品科学与工程系,天津300134

出　　处：《农产品加工（下）》2009年第10期97-98,118,共3页Farm Products Processing

摘　　要：通过糊化、酶解、微波处理、高压处理和冷藏等工艺制备马铃薯回生抗性淀粉,研究微波对马铃薯回生抗性淀粉生成的作用。研究表明,微波处理功率、处理时间和高压温度对马铃薯回生抗性淀粉产率有明显影响;微波处理条件下,马铃薯回生抗性淀粉最佳制备工艺为:料水比10g/100mL,pH值6.0,α-淀粉酶加量0.6mL/100mL,在95℃条件下酶解0.5h,微波处理功率和时间分别为400W和4min,高压温度和时间分别为120℃和40min,最后在4℃冷藏24h,在此工艺条件下,马铃薯回生抗性淀粉制备的产率为9.03%。The potato Type Ⅲ resistant starch was obtained by the process of the dextrine, enzymolysis, microwave treatment, autoclaving and cold storage so as to study the effects of microwave treatment on preparation of potato Type Ⅲ Resistant Starch. The research indicated that power and time of microwave treatment and the temperature of autoclaving were remarkable factors which influenced potato resistant starch yield rate. The results showed that optimizing parameters of potato Type Ⅲ resistant starch preparation were the ratio between potato starch and water 10 g/100 mL, pH 6.0, addition of α-amylase 0.6 mL/100 mL, hydrolysis 0.5 h at 95 ℃, microwave treatment for 4 min at 400 W, aged for 24 h at 4 ℃ after autoclaving for 30 min at 120 ℃ and the yield rate of potato RS at the conditions was 9.03%.

关 键 词：微波处理 抗性淀粉 马铃薯 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]