响应面优化电子束辐照法制备苦荞高抗性淀粉  

Response Surface Optimization on Preparation of High Resistance Buckwheat Starch by Electron Beam Irradiation

作　　者：刘家宏 刘守国 陈彦君 张翔 崔敬爱[1] 陈晓平[1] LIU Jiahong;LIU Shouguo;CHEN Yanjun;ZHANG Xiang;CUI Jing'ai;CHEN Xiaoping(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Tonghua Vanform Jinhui Electron Accelerator Application Co.,Ltd.,Tonghua 134100,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]通化蓝孚金汇电子加速器应用有限公司,吉林通化134100

出　　处：《食品科技》2020年第12期224-230,共7页Food Science and Technology

基　　金：吉林省科技厅重点科技攻关项目(20190301016NY)。

摘　　要：抗性淀粉具备抗消化、稳定血糖的独特生理功能,该优点获得国内外学者的广泛关注,引起了食品科学界研究的极大兴趣,成为近年来该领域内的研究热点。文章采用电子束辐照技术,进行苦荞高抗性淀粉的制备。以单因素试验为基础,研究辐照剂量、辐照时间和淀粉粒径对抗性淀粉含量和抗消化性的影响,并通过响应面法建立各因素与抗性淀粉含量关系的数学回归模型,旨在探明电子束辐照法制备苦荞高抗性淀粉最佳工艺参数,为获得高抗消化性苦荞淀粉探索新途径。研究结果表明,电子束辐照法制备苦荞高抗性淀粉最佳工艺参数为:辐照剂量3 kGy、辐照时间15 s、淀粉粒径100目,在该条件下,苦荞抗性淀粉含量达27.4%,符合理论预测值(27.6%)。和原苦荞麦相比,电子束辐照法处理苦荞抗性淀粉的抗消化性提高了12.5%。证明电子束辐照法不仅可以提高苦荞抗性淀粉含量,同时也能提高苦荞抗性淀粉的抗消化性。Resistant starch has the unique physiological function of resisting digestion and stabilizing blood sugar.This advantage has been widely concerned by scholars at home and abroad,which has aroused great interest in the research of food science and become the research hotspot in this field in recent years.In this paper,high resistant starch of tartary buckwheat was prepared by electron beam irradiation.Based on the single factor experiment,the effects of irradiation dose,irradiation time and starch particle size on the content and digestibility of resistant starch were studied,and response surface method was used to establish the mathematical regression model of the relationship between various factors and resistant starch content.The purpose of this study is to find out the best process parameters of high resistant tartary buckwheat starch by electron beam irradiation,and to explore a new way to obtain high resistant digestible tartary buckwheat starch.The results showed that the best processing parameters of high resistant starch were:irradiation dose 3 kGy,irradiation time 15 s,starch particle size 100 mesh.Under this condition,the resistant starch content of tartary buckwheat reached 27.4%,which was in accordance with the theoretical prediction value (27.6%).Compared with the original buckwheat,the digestibility of buckwheat resistant starch treated by electron beam irradiation decreased by 12.5%.The results showed that the electron beam irradiation could not only increase the content of resistant starch,but also reduce the digestibility of resistant starch.

关 键 词：电子束辐照 苦荞 抗性淀粉 响应面 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]