响应面法优化压热法制备莲子抗性淀粉工艺的研究  

Optimization of the Autoclaving Process for Preparation Lotus Seeds Resistant Starch by Response Surface Methods

作　　者：汪颖[1] 郑宝东[1] 张怡[1] 林雨菲[1] 李淑婷[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《热带作物学报》2012年第7期1303-1308,共6页Chinese Journal of Tropical Crops

基　　金：福建省自然科学基金项目(No.2011J01080)

摘　　要：以莲子淀粉为原料,采用压热法制备莲子抗性淀粉,通过单因素试验,研究淀粉乳浓度、压热温度、压热时间和淀粉乳pH值4个因素对莲子抗性淀粉得率的影响。利用响应面法进行分析,得到莲子抗性淀粉制备的最佳工艺条件。结果表明,所得的方程达到显著水平,压热法制备莲子抗性淀粉的最佳工艺条件为：淀粉乳浓度30%,压热温度111℃,压热时间10 min,淀粉乳pH值为6-7。实际测得的莲子抗性淀粉得率为41.89%±1.23%,与理论预测值基本一致。Lotus seed resistant starch was prepared by autoclaving. On the basis of single factor tests, the effect of starch concentration, autoclaving temperature, autoclaving time and pH value on the yield of lotus seeds resistant starch were studied. The conditions of preparing resistant starch were optimized with response surface methods. Results revealed that the model was significant, and the optimal conditions were as follows： starch concentration of 30%, autoclaving temperature of 111 ℃, autoclaving time of 10 rain, pH6-7. With these optimized conditions, the yield of lotus seeds resistant starch reached 41.89%±1.23%, the same as the prediction value in the model.

关 键 词：莲子淀粉 抗性淀粉 压热法 响应面法 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]