酸解-微波法制备RS3型玉米抗性淀粉工艺参数优化  

Optimization of parameters for preparation of maize retrograded starch by acid-microwave method

作　　者：张钟[1] 夏丹丹[2] 王丽[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000 [2]安徽科技学院食品与药学院,安徽凤阳233100

出　　处：《食品工业科技》2014年第12期282-286,共5页Science and Technology of Food Industry

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以普通玉米淀粉为原料,经盐酸水解后进行微波处理,制备RS3型玉米抗性淀粉,采用单因素实验和响应曲面法相结合的方法对其工艺参数进行优化。以RS3型玉米抗性淀粉的产率作为评价指标,确定最佳的工艺参数。结果表明最佳工艺参数为:淀粉糊浓度29.1%,酸浓度1.5%,酸解时间2.4h,微波功率785.0W,作用时间18.0s,按以上工艺参数制备的RS3型玉米抗性淀粉的产率为12.3%。Maize starch was used as raw material,and partial hydrolyzed and treated with microwave in the experiment to prepare maize retrograded starch. The processing parameters and conditions for maize resistant starch were optimized by the single-factor test and response surface methodology（RSM）. With the yield of retrograded starch as evaluation index,the optimum processing parameters were obtained =the concentration of the starch paste was 29.1% which was hydrolyzed by 1.5% HCI for 2.4h,the optimal pasting parameters with microwave were 785.0W for 18.0s. The productivity of retrograded starch reached 12.3% with the optimal processing method.

关 键 词：酸法-微波 玉米抗性淀粉 工艺参数 

分 类 号：TS202.3[轻工技术与工程—食品科学]