压热法制备淮山药抗性淀粉及其消化性  

Preparation of Dioscorea Opposita Thunb. Resistant Starch by Autoclaving Process and Its Digestibility

作　　者：宋洪波[1] 张丽芳[1] 安凤平[1] 蔡一楠 彭春红[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2014年第7期59-65,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省省长基金资助项目(2009SZJJ027)

摘　　要：研究压热法制备淮山药抗性淀粉的影响因素与抗性淀粉得率的关系,采用三因素二次通用旋转组合设计,优化淮山药抗性淀粉的制备工艺,试验结果表明:淀粉乳含量、pH值、压热时间对抗性淀粉得率的影响极显著,影响因素主次顺序依次为淀粉乳含量、淀粉乳pH值和压热时间;最佳工艺条件为淀粉乳含量25.20%,pH6.26,压热时间42.85 min,在此条件下测得的淮山药抗性淀粉得率为25.27%。In-Vitro体外模拟人体消化的试验表明,淮山药抗性淀粉较淮山药原淀粉更难消化,且抗性淀粉含量越大越难以消化。The relationship between influence factors and the yield of Dioscorea opposita Thunb. resistant starch during autoclaving preparation process was studied. And then the three factors and quadratic general rotation design experiment was used to optimize the technological parameters. The results showed that starch milk concentration, pH value,autoclaving time significantly influenced resistant starch yield, and the order of importance was starch milk concentration,pH value and autoclaving time, respectively. The obtained optimum combination was： starch concentration of 25.20%,pH value of 6.26, and autoclave time of 42.85 minutes. Under the condition, the actual measured value of the yield of Dioscorea opposita Thunb. resistant starch was 25.27%. The results of simulating human digestition based on In-Vitro mode showed that Dioscorea opposita Thunb. resistant starches were indigestibility compared with raw starch, and the extent of indigestibility was increased with the content increase of the resistant starch.

关 键 词：淮山药 压热法 抗性淀粉 消化性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]