反复冻融处理对大米RS3型抗性淀粉产率的影响  

Effects of freezing-thawing cycles on the resistant starch yield of rice RS3

作　　者：余世锋[1,2] 杨庆余[1] 刘军[1] 李亮[1] 张永春[1] 郑喜群[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]昆士兰大学QAAFI营养与食品科学中心

出　　处：《食品科技》2015年第4期219-223,共5页Food Science and Technology

基　　金：齐齐哈尔市科学技术局项目(NYGG-201318)

摘　　要：以大米淀粉为原料,采用反复冻融法制备了大米RS3型抗性淀粉,研究了反复冻融处理对大米RS3型抗性淀粉产率的影响,并优化了工艺参数。实验结果表明,大米RS3型抗性淀粉冻融法制备过程中,影响因素依次为:冻融温度>结晶时间>冻融次数>淀粉乳浓度,而且冻融温度对大米RS3型抗性淀粉的产率影响最显著,其次为结晶时间和反复冻融次数,淀粉乳浓度影响最小。大米RS3型抗性淀粉最佳制备工艺参数:冻融温度为-18℃(解冻温度25℃)、反复冻融次数为15次、淀粉乳浓度为20%、结晶时间为48 h,在此条件下大米RS3型抗性淀粉产率最大可达14.97%。研究实验结果可为大米RS3型抗性淀粉加工提供依据。In this study, rice starch was studied to prepare rice resistant starch （RS3） by freezing-thawing method, the effects of freezing-thawing treatment on the yield of rice RS3 were investigated, and optimized the preparing parameters. Results showed that the influence factors are freezing-thawing temperature, freezing-thawing cycles, crystallization times and starch concentration in the rice RS3 preparation. Furthermore, the freezing-thawing temperature was the foremost factor, and the starch concentration has no significant effect on the yield of rice RS3, the resistant starch yield of rice RS3 reached to 14.97% under the optimum conditions of freezing-thawing temperature of -18 ~C and 25 ~C, freezing-thawing cycles of 15, crystallization times of 48 hours and starch concentration of 20%. These experimental results maybe are very helpful and useful for starch industry to produce rice RS3.

关 键 词：冻融次数 冻融温度 结晶时间 抗性淀粉 大米淀粉 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]