抗性糊精滚子加热制备工艺的研究  

PREPARATION PROCESS OF RESISTANT DEXTRIN BY ROLLER HEATING

作　　者：黄继红[1,2] 杨铭乾 游倩倩[1] 苏雪锋[1] 冯军伟[1] 王文[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]郑州市中食农产品加工研究院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2014年第4期12-16,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：以玉米淀粉为原料,经过滚子密闭酸热处理制备抗性糊精,以加酸量、滚子加热温度、滚子加热时间和酶添加量为主要影响因素,研究单因素对抗性糊精含量的影响,并用响应面设计法,优化抗性糊精制备的工艺条件.通过优化组合得到最佳工艺条件为加酸量为8%,滚子加热温度为178.78℃,滚子加热时间为2 h,酶添加量为0.05%,在此条件下抗性糊精含量为84.63%.但考虑到实际操作的方便性和效益等问题,最终确定各因素条件为加酸量8%、加热温度180℃、加热时间1.5 h、加酶量0.04%,此条件下抗性糊精的含量为83.97%,与预测值基本相符.Resistant dextrin was prepared from corn starch by closed acid-heat treatment using a roller. The effects of acid amount,roller heating temperature,roller heating time and enzyme amount on the yield of resistant dextrin were studied;and the preparation process was optimized by response surface design method.Through optimized combination,the optimum preparation conditions were as follows： acid amount 8%,roller heating temperature 178.78 ℃,roller heating time 2 hours,and enzyme amount 0.05%. Under the optimum conditions,the resistant dextrin yield reached 84.63%. Considering actual operation convenience,benefits and so on,the preparation conditions were modified to acid amount 8%,heating temperature 180 ℃,heating time 1.5hours,and enzyme amount 0.04%. Under the modified conditions,the resistant dextrin yield reached 83.97%,which was substantially accordant to the prediction value.

关 键 词：抗性糊精 滚子加热 热裂解 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]