微波-酶法制备马铃薯抗性淀粉工艺参数的优化  

Microwave-Enzymatic Production of Potato Resistant Starch Process Parameters of the Optimization

作　　者：李周勇[1] 韩育梅[1] 高宇萍[1] 贾迪[1] 

机构地区：[1]内蒙古农产品加工重点实验室内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国粮油学报》2012年第6期46-50,共5页Journal of the Chinese Cereals and Oils Association

基　　金：马铃薯酯化交联淀粉的合成及其在搅拌型酸奶中的应用2008-2011(BJ07-41)

摘　　要：以马铃薯精制淀粉为原料,抗性淀粉得率为评价指标,通过单因素及正交试验确定了微波-酶解法制备马铃薯抗性淀粉的最佳工艺条件:在淀粉乳质量分数15%,微波作用时间90 s,微波作用功率800 W,耐高温α-淀粉酶添加量10 CU/g干淀粉,耐高温α-淀粉酶作用时间30 min,普鲁兰酶添加量0.10 PUN(G)/g干淀粉,普鲁兰酶酶解时间6 h,普鲁兰酶作用温度55℃的条件下,4℃老化24 h。经重复验证,RS得率最高达14.0%。In order to determine the optimum technological conditions of resistant starch potato prepared by mi- crowave - enzyme method, a single factor and orthogonal experiments were carried out to do it. In this study, the potato refined starch was used as raw materials, and the ratio of resistant starch was as the evaluation index. The results showed that the optimum teehnological conditions are as follows：stareh milk concentration 15% ,mierowave effect time 90 s, microwave effect power 800 W, high temperature resistant alpha amylase adding amount of 10 CU/g dry starch, high temperature resistant alpha amylase effect time 30min, pullulanase enzyme adding amount of 0.10 PUN （G）/g dry starch, pullulanase enzyme effect time 6 h, pullulanase enzyme action temperature 55 ~C, on the condition of 4 ~C ageing 24 h. Under such conditions to repeat validation, RS yield is up to 14.0%.

关 键 词：马铃薯抗性淀粉 微波 酶解 工艺 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]