超声辅助酶解法制备玉米抗性淀粉  

Synthesis of Resistant Starch from Maize Starch by Ultrasound Assisted Enzymolysis Method

作　　者：杨小玲[1] 陈佑宁[1] 赵维[1] 孟小华[1] YANG Xiao-ling CHEN You-ning ZHAO Wei MENG Xiao-hua(College of Chemistry and Chemical Engineering, Xianyang Normal University, Xianyang 712000, China)

机构地区：[1]咸阳师范学院化学与化工学院,陕西咸阳712000

出　　处：《化学与粘合》2017年第5期338-340,355,共4页Chemistry and Adhesion

基　　金：陕西省教育厅专项科研计划项目(编号:15JK1782);咸阳师范学院科研专项(编号:13XSYK024)

摘　　要：以玉米淀粉为原料,采用超声辅助酶解法制备抗性淀粉(RS)。以超声时间、淀粉乳浓度、酶用量、冷藏时间、添加剂的种类及用量为变量,考察这些因素对抗性淀粉得率的影响。结果表明:制备抗性淀粉的最佳工艺为,淀粉乳浓度20%,超声处理10min,α-淀粉酶用量10U/g,冷藏时间为24h,并添加淀粉质量2%的海藻酸钠时,抗性淀粉得率达到最大值11.92%。The maize starch was selected as the raw material to prepare resistant starch （RS）by ultrasonic assisted enzymolysis method. The ef-fects of ultrasound pretreatment time, starch concentration, enzyme amount, cold storage time, types and contents of the additives on the yields of re-sistant starch were analyzed. The results indicated the optimum parameters for resistant starch preparation which were showed as follows： the ultra-sound time was 10minutes, the starch concentration was 20%, the alpha-amylase was 10U/g, the cold storage time was 24 hours and the adding amount of sodium alginate accounted for 2%of starch mass. And the yield of resistant starch reached the highest which was 11.92%.

关 键 词：玉米抗性淀粉 超声预处理 添加剂 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]