超声波-压热法制备莲子抗性淀粉工艺研究  

Research on Preparation of Resistant Starch from Lotus Seed by Ultrasonic-Autoclaving

作　　者：吴小婷[1] 张怡[1] 吴清吟 汪颖[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品科学技术学报》2014年第4期50-55,共6页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31301441);福建省自然科学基金资助项目(2011J01080)

摘　　要：通过湿磨法获得莲子原淀粉,运用超声波对原淀粉进行预处理,并结合压热法制备抗性淀粉.以淀粉乳浓度、超声波功率、超声波处理时间、压热时间以及压热温度为单因素,研究其对莲子抗性淀粉得率的影响.通过正交优化分析获得最优工艺条件.结果表明,在莲子淀粉乳浓度为45%,超声波功率为300 W,超声波处理时间为55 min,压热时间为15 min,压热温度为115℃的条件下,莲子抗性淀粉得率较高,达到56.12%.Lotus seed native starch was obtained by the wet milling method, and the ultrasonic pretreatment combining autoclaving method was applied to prepare resistant starch. The influence of starch concentration, ultrasonic power, ultrasonic time, autoclaving temperature, and autoclaving time on the yield of lotus seed resistant starch was explored. The technology parameters of preparing resistant starch were optimized by orthogonal optimization analysis. The results revealed that the best conditions for lotus seed resistant starch preparation by ultrasonic-autoclaving were starch concentration 45% , ultrasonic power 300 W, ultrasonic treatment time 55 min, autoclaving time 15 min, and autoclaving temperature 115℃. Under the conditions, the yield of lotus seed resistant starch was approximated to 56. 12%.

关 键 词：莲子 抗性淀粉 超声波 压热法 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程] TG156.96[轻工技术与工程—食品科学与工程]