银杏抗性淀粉的微波-酶法制备及性质研究  

Ginkgo biloba Resistant Starch by Microwave-Enzymatic Method and Analysis of Its Properties

作　　者：张伟[1] 张焕新[1] 张海涛[1] 牛林[1] 陈均益 ZHANG Wei, ZHANG Huanxin, ZHANG Haitao, NIU Lin, CHEN Junyi(School of Food Science and Technology, Jiangsu Animal Husbandry ＆ Veterinary College （Taizhou 225300）)

机构地区：[1]江苏农牧科技职业学院,泰州225300

出　　处：《食品工业》2018年第10期5-10,共6页The Food Industry

基　　金：2017年江苏省高等学校大学生创新创业训练计划项目(201712806014Y);江苏农牧科技职业学院科研项目(NSF201607);泰州市第五期"311高层次人才培养工程"基金

摘　　要：为提高银杏抗性淀粉得率,使用微波和酶联合处理银杏淀粉制得银杏抗性淀粉。以银杏抗性淀粉得率为评价指标,在单因素试验的基础上,通过正交试验设计优化出银杏抗性淀粉的最佳制备工艺条件为:银杏淀粉乳浓度15%、微波功率750 W、微波处理时间90 s处理后,加入异淀粉酶20 U/g,在温度50℃、pH 5.8的条件下酶解时间3 h。在此条件下银杏抗性淀粉得率达25.3%。分析制备得到的银杏淀粉和银杏抗性淀粉的凝沉性和冻融稳定特性得出,银杏抗性淀粉较银杏淀粉的凝沉稳定性和冻融稳定性差,食品加工性能不突出。In order to improve the yield of Ginkgo biloba resistant starch, Ginkgo biloba resistant starch was produced by the combination of microwave and enzyme treatment of Ginkgo biloba starch. Taking Ginkgo biloba resistant starch yield as evaluation index, on the basis of single factor experiment, the optimum preparation condition of Ginkgo biloba resistant starch was optimized by orthogonal design that Ginkgo biloba starch milk concentration of 15%, microwave power of 750 W, microwave treatment of 90 s, adding isoamylase 20 U/g, and at the temperature of 50 -C, pH 5.8, enzymatic hydrolysis time by 3 h. Under this condition, the yield of Ginkgo biloba resistant starch was as high as 25.3%. The coagulation and freeze- thaw stability of ginkgo starch and Ginkgo biloba resistant starch were analyzed. The results showed that the stability and freeze-thaw stability of Ginkgo biloba resistant starch were worse than those of Ginkgo biloba starch, and the food processing performance was not prominent.

关 键 词：银杏 抗性淀粉 微波 异淀粉酶 凝沉性 冻融稳定性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]