压热酸解法优化木薯抗性淀粉的制备工艺  

The Optimal Preparation of Cassava Resistant Starch Combined with the Autoclaving Processing and Acid Hydrolysis Method

作　　者：姜志杰[1] 潘飞燕[1] 苏立杰[1] 陈樱萌 钟永怡 邱振阳 陈骁熠[1] JIANG Zhijie PAN Feiyan SU Ojie CHEN Yingmeng ZHONG Yongyi QIU Zhenyang CHEN Xiaoyi(Department of Food Quality and Safety, School of Public Health, Guangzhou Medical University,Guangzhou, Guangdong 511436,China)

机构地区：[1]广州医科大学公共卫生学院食品质量与安全系,广东广州511436

出　　处：《农产品加工》2017年第4期26-29,共4页Farm Products Processing

摘　　要：以木薯淀粉为原料、木薯抗性淀粉得率为质量控制指标,采用正交试验确定制备木薯抗性淀粉的最佳工艺条件,使用压热酸解法研究淀粉乳质量分数、压热温度、压热时间、磷酸添加量、糊化时间等因素对木薯抗性淀粉得率的影响。结果表明,制备木薯抗性淀粉的最佳工艺条件为淀粉乳质量分数30%,压热温度120℃,压热时间30 min,磷酸添加量2.0%,糊化时间30 min。在此条件下,木薯抗性淀粉得率为25.95%,与抗性淀粉含量为1.2%的木薯原淀粉相比,其抗性淀粉含量增加24.75%。With cassava starch as raw materials, output of cassava resistant starch as quality control index, the optimal preparation of cassava resistant starch is explored by orthogonal experiment and the factors influencing the preparation of cassava resistant starch such as concentration of starch slurry, autoclaved temperature, autoclaved t ime, content of phosphoric acid and gelatinization time. The results show that 30% of starch slurry concentration is autoclaved at 120 ℃ for 30 min, added 2.0% of phosphoric acid and 30 min of gelatinization. Under this condition, the yield of cassava resistant starch is 25.95%, resistant starch content increased by 24.75% compared 1.2% resistant starch content of cassava.

关 键 词：木薯 抗性淀粉 压热酸解法 优化 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]