酶法制备板栗缓慢消化淀粉的工艺优化  

Optimization of the Process on the Formation of Slowly Digestible Starch from Chestnut Starch

作　　者：赵媛[1] 吕佼 邱增莲 欧阳杰[1] 王建中[1] 王丰俊[1] 

机构地区：[1]北京林业大学生物科学与技术学院林业食品加工与安全北京市重点实验室,北京100083

出　　处：《中国粮油学报》2016年第10期108-113,共6页Journal of the Chinese Cereals and Oils Association

基　　金：林业公益性行业科研专项(201204401)

摘　　要：以板栗淀粉为原料,采用普鲁兰酶进行脱支处理制备缓慢消化淀粉(SDS),通过单因素试验及响应面法优化制备工艺,以提高SDS的含量。制备板栗缓慢消化淀粉的最优工艺条件是:淀粉乳质量分数8%,普鲁兰酶浓度8.90 PUN/g淀粉,酶作用时间6.3 h,4℃回生52.2 h。在最佳工艺条件下,通过葡萄糖氧化酶法进行测定,酶改性的板栗淀粉中缓慢消化淀粉质量分数可达41.91%(预测值42.31%),并较板栗原淀粉中缓慢消化淀粉含量提高了5.43倍。试验表明,普鲁兰酶脱支处理是制备板栗缓慢消化淀粉的有效方法。Chestnut starch as raw materials was debranched with pullulanase to prepare slowly digestible starch （SDS）. Single factor experiment and the response surface analysis were carried out in this paper to improve SDS content. The results indicated that the optimum preparation conditions were obtained as follows： the starch suspension mass fraction 8 %, the pullulanase concentration 8.90 PUN/g starch, hydrolysis time 6.3 h and cooling at 4 ℃ for 52.2 h. Under the optimum conditions, determined by glucose oxidase method, the content of SDS （ mass fraction） in modified chestnut starch was 41.91% （predicted value was 42.31% ）. Compared with the content of SDS in fresh chestnut starch, it was increased 5.43 times. The test indicated that pullulanase debranching treatment was an effective method for preparing slowly digestible starch.

关 键 词：板栗 缓慢消化淀粉 普鲁兰酶 响应面优化 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]