压热法制备绿豆抗性淀粉工艺的优化  

Optimization of Autoclave Processing Technology for Preparation of Mung Bean Resistant Starch

作　　者：刘以娟[1] 杨晓惠[1] 王芳兵[1] 唐书泽[1] 

机构地区：[1]暨南大学食品科学与工程系

出　　处：《食品与发酵工业》2011年第4期139-144,共6页Food and Fermentation Industries

基　　金：广州市重点科技公关项目2006Z2-E0201

摘　　要：研究了压热法制备绿豆抗性淀粉(MRS)的工艺参数。采用单因素实验比较了不同淀粉乳浓度、压热温度、压热时间、贮藏温度、贮藏时间对MRS得率的影响。在此基础上采用Box-Behnken的中心组合实验设计,优化MRS制备参数,建立了各因子与MRS得率关系的数学回归模型,确定了最佳的制备条件,即淀粉乳浓度为27.31%,贮藏温度为4.77℃,压热时间40 min时,MRS的产率为12.63%,与预测的理论值12.41%极为接近,与抗性淀粉含量为4.04%的绿豆原淀粉相比,MRS含量增加8.59%。Autoclave processing parameters for preparing Mung bean resistant starch （MRS） were investigated. The influence of starch pastes concentration, autoclave time, autoclave temperature, storage time and storage temperature on yield was compared by single factor experiment. The mathematical model describing the relationship between the output of MRS and each factor was developed in order to optimize the autoclave processing parameters by Box-Behnken center combination experimental design. The optimum values of the above process conditions were obtained as ： starch slurry 27.13 % , autoclaving 40 rain and storage at 4.77 ℃. Under such conditions, the yield of MRS was up to 12.63% , very close to the theoretical prediction value of 12.41% and increased by 8.59% compared with the content of 4.04% in the raw Mung bean starch.

关 键 词：绿豆 抗性淀粉 压热处理 响应面 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]