压热法制备紫山药抗性淀粉  

Preparation of Purple Dioscorea alata L. Resistant Starch by Pressure-heating Treatment

作　　者：阮思莲 马岁祥 吴枭锜 肖志勇 宋洪波[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福州金和生物科技有限公司,福建福州350002

出　　处：《安徽农业科学》2015年第7期293-295,共3页Journal of Anhui Agricultural Sciences

基　　金：福建省星火计划重点项目(2014S0001)

摘　　要：[目的]研究压热法制备紫山药抗性淀粉的工艺。[方法]以紫山药淀粉为原料,采用压热法制备紫山药抗性淀粉。以抗性淀粉得率作为评价指标,在单因素试验基础上,通过正交试验和方差分析明确因素影响的重要性并优化工艺条件。[结果]试验表明,影响抗性淀粉得率的因素主次顺序为:淀粉乳浓度>温度>p H>时间,最佳工艺条件为:淀粉乳浓度为30%,温度为120℃,p H为7,时间为60 min,在此条件下抗性淀粉得率为12.92%。[结论]研究可为开发紫山药抗性淀粉产品提供理论依据。[Objective] To study technique for preparing Purple Dioscorea alata L. resistant starch by pressure-heating treatment. [Method]With Purple Dioscorea alata L. starch as raw material,pressure-heating treatment was conducted to prepare resistant starch. Taking yield as evaluation indicator,on the basis of single factor experiment,orthogonal test and variance analysis were adopted to determine importance of influencing factors and optimize technical conditions. [Result] The experiment showed that the order of influencing factors is starch concentration temperature p H time. The optimized processes were： starch concentration 30%,temperature 120 ℃,p H 7,time 60 min. Under the conditions,the productivity of resistant starch was 12. 92%. [Conclusion] The study can provide theoretical basis for development of Purple Dioscorea alata L. resistant starch.

关 键 词：紫山药淀粉 抗性淀粉 压热处理 

分 类 号：S509.9[农业科学—作物学] TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]