芋头淀粉脂肪模拟品的制备及特性研究  

Preparation and properties of fat analog products of taro starch

作　　者：边伟[1] 陈龙[1] 袁军[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2013年第3期243-246,共4页Science and Technology of Food Industry

摘　　要：以芋头淀粉为原料,以DE值为指标探讨酶添加量、酶解时间和酶解温度对芋头淀粉脂肪模拟品制备的影响及制备脂肪模拟品的特性。结果显示,制备芋头淀粉最佳工艺条件为酶添加量8.20U/g,水解时间30min,水解温度87.5℃,所制备芋头淀粉脂肪模拟品DE值6.03。制备芋头脂肪模拟品含灰分0.59%、蛋白质0.09%和粗脂肪0.12%,低于原淀粉;比表面积0.985,高于原淀粉;体积平均粒度6.092μm,凝胶强度201g/cm2,低于原淀粉,25%制备芋头淀粉形成的凝胶软滑细腻、透明。To explore the effect on the preparation and characteristics of the fat analog products made by taro starch,taro starch as raw materials,the DE value as index,the effect of mount of enzyme,enzymatic hydrolysis time and hydrolysis temperature on taro starch fat analog products were discussed. The properties were also studied. The results showed that optimum conditions for the preparation of taro starch was that the amount of enzyme was 8.20U /g,about 30min hydrolysis and hydrolysis temperature was 87.5℃,the DE of final preparation of fat analog products made by taro starch was 6.03. The preparation of fat analog products made by taro starch contained 0.59% ash,0.09% protein and 0.12% crude fat which were lower than the original starch. The specific surface area was 0.985 which were higher than the native starch.The volume average particle size was 6.092μm and the gel strength was 201g /cm 2 which were lower than the native starch. Forming gel by taro starch of the concentration of 25% was smooth,delicate and transparent.

关 键 词：芋头淀粉 脂肪模拟品 制备 特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]