微波水解小麦B-淀粉及其制备焦糖色素的研究  

Microwave-assisted Acid Hydrolysis of Wheat B-starch and Preparation of Caramel Pigment from the Hydrolysate

作　　者：陈洪兴[1,2] 顾正彪[1] 房健[2] 余晓红[2] 刘汉文[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]盐城工学院,江苏盐城224051

出　　处：《食品科学》2010年第16期21-23,共3页Food Science

基　　金：江苏省高校自然科学研究项目(09KJB550004)

摘　　要：微波辐射条件下酸法水解小麦B-淀粉,并以水解液为原料,制备焦糖色素。与常规加热相比,微波辐射能使小麦B-淀粉水解更彻底,且反应速度大大提高;NaCl、KCl、FeCl3、MgCl2等金属盐溶液能促进小麦B-淀粉的酸水解,微波功率580W时,在0.05%HCl溶液中,这些盐能使小麦B-淀粉在6～8min内快速水解。在水解液中加入4.0%(m/m,以-NH2占水解液中还原糖含量的质量分数计)的氨水,可制得色率为28947EBC单位的焦糖色素。Under the assistance of microwave irradiation, wheat B-starch was hydrolyzed with HCl solution, and the hydrolysate was used to prepare caramel pigment. Wheat B-starch exhibited more nearly complete hydrolysis under the assistance of microwave irradiation in comparison with routine heat treatment, with a much faster reaction rate. Some metal ions such as NaCl, KCl, FeCl3 and MgCl2 had promotional effect on the acid hydrolysis of wheat B-starch. In the presence of each of these salts in 0.05% HCl, wheat B-starch could be completely hydrolyzed in 6 to 8 minutes when microwave power of 580 W was used. A caramel pigment with a color intensity of 28947 EBC units was obtained by adding 4.0% aqueous ammonia （expressed as mass ratio of amino groups to reducing sugar content in the hydrolysate） to the wheat B-starch hydrolysate.

关 键 词：小麦B-淀粉 水解 微波辐射 焦糖色素 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]