压热法制备鹰嘴豆抗性淀粉的研究  

Study on Preparation Technology of the Chickpea Resistant Starch by Autoclaving Treatment

作　　者：徐鑫[1] 于明[1] 毛红艳[1] 吴新凤[1] XU Xin YU Ming MAO Hong - yan WU Xin - feng(Research Institute of Cereal Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)

机构地区：[1]新疆农业科学院粮食作物研究所,乌鲁木齐830091

出　　处：《新疆农业科学》2016年第12期2250-2257,共8页Xinjiang Agricultural Sciences

基　　金：新疆科技兴新项目(2012017B10);新疆农业科学院青年基金项目(xjnkq-2015026)~~

摘　　要：【目的】利用压热提取技术结合响应面分析法,优化鹰嘴豆中抗性淀粉的提取工艺。【方法】以鹰嘴豆淀粉为原料,采用压热法制备鹰嘴豆抗性淀粉的最佳工艺参数。研究淀粉浆质量浓度、压热温度、压热时间、冷藏时间四个因素对鹰嘴豆抗性淀粉提取率的影响,并采用Box-Behnken试验设计优化鹰嘴豆抗性淀粉的最佳提取工艺。【结果】鹰嘴豆抗性淀粉的最佳提取工艺条件为:淀粉浆质量浓度21%、压热温度120℃、压热时间41 min。在此条件下,鹰嘴豆抗性淀粉的提取率为13.76%。【结论】鹰嘴豆抗性淀粉的提取率与理论值比较接近,响应面模型与实际情况拟合良好,为鹰嘴豆抗性淀粉的工业化生产提供了基础。[ Objective ] This project aims to optimize the autoclaving treatment extraction of resistant starch from chickpea with response surface methodology. [ Method ] Chickpea resistant starch as raw material was prepared by autoclaving treatment to obtain the optimum technology parameter and explore the starch con- centration, hot press temperature, hot press time, storage time of four factors affecting the yield of chickpea resistant starch. And the optimum extraction process of chickpea starch was obtained though box - behnken ex- perimental design. And the optimum extraction technology of box - Behnken test design optimization of chickpea resistant starch. [ Result] The results showed that the optimum extracting process of chickpea starch was 21 g/mL of starch slurry concentration, 120~C of autoclaving temperature, 41 min of holding time. Under these conditions, the extracted yield of chickpea resistant starch was 13.76%. [ Conclusion] The extraction rate of resistant starch was close to the theoretical value, which indicates that the response surface model has good prediction ability for the extraction of resistant starch from the chickpea. The results can provide a basis for the industrialized production of chickpea starch.

关 键 词：鹰嘴豆 抗性淀粉 压热法 响应面 

分 类 号：S520[农业科学—作物学] S509.9