微波糊化酶解制备玉米抗性淀粉实验研究  

Study on Experimental Conditions for Preparing Resistant Starch from Wheat by Microwave Pase Hydrolysis

作　　者：张守花[1] ZHANG Shou-hua(Hebi Polytechnic,Henan Hebi 458030,China)

机构地区：[1]鹤壁职业技术学院

出　　处：《广州化工》2020年第3期81-83,共3页GuangZhou Chemical Industry

基　　金：2017年度河南省高等学校青年骨干教师培养计划(2017GGJS273);鹤壁职业技术学院科技类重点课题(2018-KJZD-003)

摘　　要：将玉米抗性淀粉作为食品添加剂添加到传统食品中,可以研究开发品种多样的抗性淀粉功能食品。利用玉米淀粉为原料,采用微波糊化酶解制备抗性淀粉,通过正交试验确定抗性淀粉最佳微波实验条件:淀粉乳浓度30%、微波功率800 W、微波时间110 s,通过最优工艺条件验证,采用微波糊化酶解制备玉米抗性淀粉收率可达13.17%。实验结果可为微波糊化酶解制备玉米抗性淀粉实验提供依据。Corn resistant starch can be used as a food additive in traditional food to develop various functional foods of resistant starch.Using corn starch as raw material,the resistant starch was prepared by microwave gelatinization and enzymolysis.The best microwave experimental conditions of resistant starch were determined by orthogonal test:starch milk concentration was 30%,microwave power was 800 W,microwave time was 110 s.The yield of resistant starch was 13.17%by microwave gelatinization and enzymolysis.The results can provide the basis for the experiment of preparing corn resistant starch by microwave gelatinization.

关 键 词：微波 糊化 酶解 抗性淀粉 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]