交联法制备玉米抗性淀粉的工艺优化及理化性质分析  

Optimization and Analysis of Corn Resistant Starch Prepared by Cross-linking Method and Its Physical and Chemical Properties

作　　者：宋文天 卢红妍 杨镜琦 方丽[1,2] 闵伟红 刘春雷[1,2] SONG Wentian;LU Hongyan;YANG Jingqi;FANG Li;MIN Weihong;LIU Chunlei(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;National Engineering Laboratory on Wheat and Corn Further Processing,Changchun 130118,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]小麦和玉米深加工国家工程实验室,吉林长春130118

出　　处：《食品工业科技》2021年第23期167-175,共9页Science and Technology of Food Industry

摘　　要：以玉米淀粉为原料,采用交联法制备抗性淀粉,通过单因素实验和中心组合法优化了玉米抗性淀粉制备工艺参数,并对制备出来的交联淀粉与酯化淀粉和原淀粉进行透明度、溶解度、膨胀度和冻融稳定性等性质的比较。结果表明,交联法得到最优改性反应条件如下:反应时间是3.5 h、交联剂浓度是11.5%、底物浓度是0.71 g/mL、反应温度是60℃。试验模型与实际拟合度良好,制得的抗性淀粉含量为60.76%,通过红外光谱证实了交联反应的发生,交联后抗性淀粉溶解度升高,膨润度和冻融稳定性下降,并在扫描电镜观察下淀粉颗粒的形状和大小与原淀粉没有显著差异,为玉米抗性淀粉的工业化生产提供了参考。In this paper, corn starch was used as raw material to prepare resistant starch by cross-linking method. The preparation process parameters of corn resistant starch were optimized through single factor experiment and center combination. The physicochemical properties of the prepared crosslinked starch were compared with esterified starch and original starch. It compared the properties of transparency, solubility, degree of swelling and freeze-thaw stability. The optimal modification reaction conditions obtained by the cross-linking method were as follows: The reaction time was3.5 h, the cross-linking agent concentration was 11.5%, the substrate concentration was 0.71 g/mL, and the reaction temperature was 60 ℃. The model and the experiment fitted well. The prepared resistant starch content was 60.76%. It was confirmed by infrared spectroscopy that the cross-linking reaction occurred, the solubility of the cross-linked resistant starch increased, and the swelling degree and freeze-thaw stability decreased. Finally, observed by scanning electron microscope,this study found that the shape and size of starch granules are not significantly different from original starch. The study provides a reference for the industrial production of corn resistant starch.

关 键 词：玉米抗性淀粉 交联法 制备工艺优化 傅里叶红外光谱 持水性 扫描电镜 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]