电阻加热对抗性淀粉得率的影响  

Effect of resistance heating on the yield of resistant starch

作　　者：常锦玉 党允卓 吕庆云 陈轩 CHANG jin-yu;DANG Yun-zhuo;LU Qing-yun;CHEN Xuan(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, Chin)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《粮食与油脂》2018年第6期67-71,共5页Cereals & Oils

基　　金：中央引导地方科技发展专项(鄂财教发[2017]88号);国家研发计划课题(2017YFD0401104);博士科研启动基金(2017260)

摘　　要：通过对照直接加热,研究电阻加热对制备抗性淀粉(RS)得率的影响,同时考察不同因素对电阻加热的影响。研究结果表明,电阻加热能增加玉米淀粉的RS得率,降低大米淀粉的RS得率,且电阻加热后玉米淀粉的RS得率均高于大米淀粉;不同玉米淀粉浓度对电阻加热制备RS有非常显著影响,其中10%的淀粉悬液制备的RS得率较高;不同p H对电阻加热制备RS有显著影响,碱性溶液制备的RS得率较高;不同储藏时间对电阻加热制备RS有显著影响,RS得率随着储藏时间延长不断增加。The effects of resistance heating on the yield of resistant starch（RS）were studied by compared with direct heating. The effects of different factors on resistance heating were also investigated. The results showed that when heating different varieties of starch, the resistance heating could increase the RS yield of corn starch, reduce the RS yield of rice starch, Meanwhlie the RS yield of corn starch after heating resistance was higher than the rice starch; The concentration had a very significant effect on the preparation of RS by resistance heating, and 10% of the starch suspension could prepare a higher content of RS; Different p H of starch suspension also had a significant effect on preparation of RS by resistance heating, and the alkaline solution could obtain higher content of RS; The time of storage had a significant effect on resistance heating RS, too. With the increasing of storage time, the content of RS increased.

关 键 词：电阻加热 大米淀粉 玉米淀粉 抗性淀粉 pH 储藏时间 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]