枇杷核抗性淀粉制备工艺优化及其性质测定  

Optimization of preparation technology and determination of properties of loquat kernel resistant starch

作　　者：许佳玉 黄佳瑜 薛岩伟 周春华[1,2] XU Jia-Yu;HUANG Jia-Yu;XUE Yan-Wei;ZHOU Chun-Hua(College of Horticulture and Plant Protection,Yangzhou University,Yangzhou 225009,China;Joint International Research Laboratory of Agriculture&Agri-product Safety,Ministry of Education,Yangzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学园艺与植物保护学院,扬州225009 [2]扬州大学教育部农业与农产品安全国际联合实验室,扬州225009

出　　处：《食品安全质量检测学报》2022年第12期4043-4050,共8页Journal of Food Safety and Quality

基　　金：扬州大学优秀青年骨干教师项目(2014-05)。

摘　　要：目的优化枇杷核抗性淀粉的制备条件,并对枇杷核抗性淀粉的结构特征和理化性质进行探究,探究枇杷果核再利用的可行性。方法选用淀粉乳浓度、超声功率、酶添加量、酶解时间为主要条件,通过压热超声酶解法制备枇杷核抗性淀粉;采用扫描电镜、X-射线衍射分析、傅里叶红外变换光谱研究不同品种枇杷核淀粉与抗性淀粉的颗粒结构和理化性质。结果最佳制备条件:淀粉悬浮液浓度35%、超声提取功率设定180 W、普鲁兰酶添加量25 U/g、酶解时间10 h。枇杷淀粉颗粒近椭圆型,抗性淀粉形状变为块状堆叠。枇杷淀粉均呈现C型晶体特征,抗性淀粉均为B型晶体特征。抗性淀粉的红外光谱图在3000~4000 cm‒1之间的吸收峰变窄、多,其他区域与淀粉的光谱基本一致。结论优化后的方法制备效率稳定,在此条件下制备的枇杷核抗性淀粉,形态结构与理化性质良好,可以为枇杷核综合利用提供依据。Objective To optimize the preparation conditions of loquat kernel resistant starch,explore the structural characteristics and physical and chemical properties of loquat kernel resistant starch,and explore the feasibility of loquat kernel reuse.Methods The resistant loquat kernel starch was prepared by pressure-thermoultrasonic enzymatic hydrolysis using starch milk concentration,ultrasonic power,enzyme dosage and enzymatic hydrolysis time as the main conditions;the grain structure and physicochemical properties of loquat starch and resistant starch were studied by scanning electron microscope,X-ray diffraction and Fourier transform infrared spectroscopy.Results The optimum preparation conditions were as follows:Starch suspension concentration 35%,ultrasonic extraction power 180 W,Pullulanase dosage 25 U/g and enzymatic hydrolysis time 10 h.Loquat starch grains were nearly elliptic and resistant starch became massive and stacked.The starch of loquat showed C type crystal and resistant starch showed B type crystal.The absorption peaks of resistant starch in the spectra between 3000‒4000 cm‒1 were narrow and numerous,and the spectra of other areas were basically consistent with that of starch.Conclusion The optimized method has stable preparation efficiency,and the loquat kernel resistant starch prepared under these conditions has good morphological structure and physical and chemical properties,which can provide a basis for comprehensive utilization of loquat kernel.

关 键 词：枇杷核 抗性淀粉 制备工艺 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS209[轻工技术与工程—食品科学与工程]