酶解马铃薯淀粉制备脂肪模拟品的研究  

Preparation of Fat Substitute using Enzymatic Denatured Potato Starch

作　　者：丛美娟[1] 郭华[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《现代食品科技》2012年第10期1369-1373,共5页Modern Food Science and Technology

基　　金：湖南农业大学基金资助项目(2009WD36)

摘　　要：利用马铃薯淀粉制备酶变性淀粉,在单因素试验的基础上选择了淀粉浆浓度、酶解温度、酶解时间进行三因素三水平的正交试验,确定了较优的淀粉酶解工艺条件,使酶解淀粉的DE值稍大于2。再确定酶变性淀粉的糊化温度和糊化时间,制备用来模拟油脂的变性淀粉,以减少食用者的热量摄入,更加有利于人体健康。Potato starch was used to prepare enzymatic denatured starch. On the basis of single factor experiments, three factors（ chose concentration of starch slurry, enzymatic hydrolysis temperature and enzyme hydrolysis time） were chosen for orthogonal experiment to determine the optimum process conditions of amylase solution to keep DE value being of higher than 2. And then the pasting temperature and pasting lime of enzymatic denatured starch were determined. Using enzymatic modified starch to simulate the oil in food can reduce the intake of calories and was more benefit health.

关 键 词：变性淀粉 淀粉酶 糊化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]