响应面优化β-环糊精改性红薯淀粉制备慢消化淀粉及其凝胶质构性质研究  

Optimization of slowly digestible sweet potato starch modified by β-cyclodextrin and its gel texture properties

作　　者：李学红[1] 陈智静 陆勇[1] 聂钰洪[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2016年第7期23-25,共3页Cereals & Oils

基　　金：2011年国家自然科学基金项目(31171757);国家十二五科技支撑计划项目(2012BAD37B06-08);郑州轻工业学院研究生科技创新基金资助项目(2014028)

摘　　要：用响应面法优化β–环糊精改性红薯淀粉制备慢消化淀粉,在单因素试验的基础上,选取β–环糊精用量、结晶温度、结晶时间为优化因素。最佳工艺条件为β–环糊精用量2.96%、结晶温度–19.64℃、结晶时间2.6 h,模型预测最大慢消化淀粉含量为32.14%,验证值为33.09%。同时研究了β–环糊精对红薯淀粉糊凝胶质构性质的影响。On the basis of single factor experiments,three factors including the amount of β–cyclodextrin,crystallization temperature,crystallization time were selected as the independent variables,the slowly digestible starch of sweet potato modified by β– cyclodextrin was optimized with response surface methodology. The optimal conditions were determined as follows：β–cyclodextrin amount of 2.96%,crystallization temperature of –19.64 ℃,crystallization time of 2.6 h.Under these optimal conditions,the models predicted maximum slowly digestible starch content was 32.14% and experimental values was 33.09%. At last the influence of β– cyclodextrin on gel texture properties of sweet potato starch was studied as well.

关 键 词：β–环糊精 慢消化淀粉 凝胶质构性质 红薯淀粉 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]