微波辅助酶法制备碎米抗性淀粉的工艺研究  

Microwave-assisted Enzymatic Preparation of Broken Rice Resistant Starch

作　　者：吴红引[1] 王泽南[1] 张效荣[1] 张秋子[1] 李莹[1] 刘鹏[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第18期203-205,共3页Food Science

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：研究以碎米为原料微波辅助酶法制备抗性淀粉的工艺。通过单因素和正交试验,获取最佳工艺条件:淀粉浆添加量25g/mL、微波时间90s、普鲁兰酶添加量4.0U/g干淀粉、酶解时间2h、回生时间20h。在此条件下抗性淀粉得率为21.81%。本实验可为碎米抗性淀粉的制备提供一定参考。Ultrasonic treatment followed by pullulanase hydrolysis was employed to prepare resistant starch from broken rice in the present study.The preparation process was optimized using single factor and orthogonal array design methods,the results showed that the optimal conditions for resistant starch preparation were as follows：amount of added starch paste 25 g/mL;length of microwave treatment time 90 s;enzyme loading 4.0 U/g dry starch;hydrolysis duration 2 h;and aging duration 20 h and that the yield of resistant starch was 21.81% under these conditions.

关 键 词：碎米 抗性淀粉 普鲁兰酶 微波 工艺 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]