蕨根抗性淀粉微波法制备条件的优化  

Optimization of Microwave-Assisted Preparation of Fern Root Resistant Starch

作　　者：姬小惠 张炜晨 周伟 朱玉莲 刘洋金 杜双奎[1] JI Xiao-hui;ZHANG Wei-chen;ZHOU Wei;ZHU Yu-lian;LIU Yang-jin;DU Shuang-kui*(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2023年第7期109-114,共6页Food Research and Development

基　　金：大学生创新训练计划项目(202210712200)。

摘　　要：以蕨根淀粉为试验材料,采用单因素试验和Box-Behnken试验优化微波法制备蕨根淀粉的工艺条件。微波法制备蕨根抗性淀粉优化工艺条件为微波时间1 min、微波功率480 W、淀粉乳浓度20%、回生温度4℃、回生时间24 h。该条件下,蕨根抗性淀粉含量为14.21%,明显高于原蕨根淀粉的抗性淀粉含量(1.02%)。This study optimized the conditions for preparing fern root resistant starch using microwave method by single factor experiment and Box-Behnken test.The optimal conditions for preparing fern root resistant starch were determined as follows:microwave treatment for 1 min at 480 W,starch milk concentration at 20%,regeneration at 4℃for 24 h.The content of fern root resistant starch under such optimal conditions was 14.21%,which was significantly higher than that of the original fern root starch(1.02%).

关 键 词：蕨根淀粉 微波法 理化特性 抗性淀粉 优化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]