菱角淀粉基脂肪模拟物的制备工艺研究  

Preparation of fat mimetic by water caltrop starch

作　　者：丁保淼[1,2] 

机构地区：[1]长江大学湿地生态与农业利用教育部工程研究中心,荆州434025 [2]长江大学生命科学学院,荆州434025

出　　处：《中国食品添加剂》2015年第7期134-138,共5页China Food Additives

基　　金："长江大学湿地生态与农业利用教育部工程研究中心开放基金"项目资助(KF201412)

摘　　要：以菱角淀粉为基材,采用酶解法制备脂肪模拟物。以淀粉水解物的DE值为评价指标,首先通过单因素实验探讨了酶浓度、淀粉浓度、反应温度、p H及反应时间等工艺条件对菱角淀粉水解的影响;在此基础上进行正交设计试验,优化工艺条件,得到制备菱角淀粉基脂肪模拟物的最优工艺条件为:酶浓度0.3%,淀粉浓度30%,反应温度50℃,p H5及反应时间30 min;此时得到DE值3.56的脂肪模拟物。这为菱角淀粉的精深加工和高品质脂肪模拟物的开发提供了科学依据。Fat mimetic by water caltrop starch was prepared by enzymatic method. DE value was used as the indicator for evaluating the fat mimetic. Technological parameters, such as enzyme concentration, substrate concentration, reaction temperature, pH and reaction time were investigated by single factor experiment. Based on the result of single factor experiment, the technological parameters were optimized using orthogonal test. The optimum preparation conditions were as follows ： enzyme concentration 0.3% ; starch concentration 30% ; reaction temperature, 50℃ pH 5 and reaction time, 30 min. Under the above condition, the DE value of fat mimetic based on water caltrop starch was 3.56. The result provided the scientific guideline for the deep processing of water caltrop starch and preparation of high-quality fat mimetic.

关 键 词：菱角淀粉 脂肪模拟物 DE值 DNS比色法 

分 类 号：TS202.3[轻工技术与工程—食品科学]