酶法制备菠萝蜜籽抗性淀粉的工艺优化及特性研究  

Study on the process optimization and characteristics of jackfruit seed resistant starch prepared by enzymatic method

作　　者：方桂红[1,2] 陶宇 邓小宝 高群玉 FANG Gui-hong;TAO Yu;DENG Xiao-bao;GAO Qun-yu(Hainan Medicine University,Haikou 571199,Hainan,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,Guangdong,China)

机构地区：[1]海南医学院,海南海口571199 [2]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《粮食与油脂》2019年第4期23-27,共5页Cereals & Oils

基　　金：海南省自然科学基金面上项目(817142)

摘　　要：采用压热后普鲁兰酶脱支法制备菠萝蜜籽抗性淀粉。利用单因素和L9(34)正交试验对工艺参数进行优化,得出最佳制备工艺条件为淀粉乳浓度15%,加酶量15 ASPU/g,酶处理时间24 h,老化时间24 h时抗性淀粉的含量最高。抗性淀粉含量为25.82%。菠萝蜜籽淀粉处理量后变成有大量微孔通道的片状,晶型由A型变成B+V型,糊化温度范围变宽,糊化焓值降低。Resistant starch of jackfruit seeds was prepared by autoclaning treatment and debranching of pullulanase. The processing parameters were optimized by single factor and L9(3^4) orthogonal test. The results showed that the optimum preparation conditions of resistant starch from jackfruit seeds were as follows: 15 % starch milk, 15 ASPU/g enzyme addition, 24h enzyme treatment time and 24h aging time. The content of resistant starch was 25.82 %. After treatment, the starch of jackfruit seeds became flakes with a large number of microporous channels, and the crystalline form changed from A to B+V. The gelatinization temperature range became wider and the gelatinization enthalpy decreased.

关 键 词：菠萝蜜 抗性淀粉 酶法 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]