小麦淀粉基质脂肪模拟物的工艺优化及其性能研究  

Study on the process optimization and characteristics of wheat-starch-based fat mimetic

作　　者：张坤朋[1] 李琼 游新勇 ZHANG Kun-peng;LI Qiong;YOU Xin-yong(School of Biotechnology and Food Engineering,Anyang Institute of Technology,Anyang 455000,Henan,China)

机构地区：[1]安阳工学院生物与食品工程学院

出　　处：《粮食与油脂》2019年第11期11-14,共4页Cereals & Oils

基　　金：安阳工学院博士科研启动基金项目(BSJ2019008)

摘　　要：研究以小麦淀粉为原料采用酶解法制备脂肪模拟物,以葡萄糖当量(DE)为指标,考察小麦淀粉质量分数、酶添加量、酶解时间、酶解温度等因素对小麦淀粉脂肪模拟物制备的影响及制备脂肪模拟物的特性。在单因素试验基础上进行正交试验,得出最优工艺条件为小麦淀粉质量分数30%、酶添加量0.8 mg/g、酶解温度70℃、酶解时间12 min,在此工艺条件下小麦淀粉的DE值为6.20,其脂肪模拟物的持水性为53.30%。The wheat starch was used as raw material to prepare fat mimetic by enzymatic hydrolysis.Taking dextrose equivalent(DE)as the indicator,the effects of starch mass concentration,enzyme content,enzymatic hydrolysis time and enzymatic hydrolysis temperature on the preparation and the characteristics of starch fat mimetic were investigated.Orthogonal experiments were carried out based on single factor tests,then the optimum process conditions were determined as follows:starch mass concentration 30%,enzyme content 0.8 mg/g,enzymatic hydrolysis temperature 70℃,enzymatic hydrolysis time 12 min.Under these conditions,the DE value of wheat starch was 6.20,the water holding capacity of wheat-starch-based fat mimetic was 53.30%.

关 键 词：小麦淀粉 脂肪模拟物 葡萄糖当量 性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]