喷雾干燥协同酶法制备对抗性藕粉的影响  

Effect of Spray Drying Synergistic Enzymatic Method on Preparation of Resistant Starchin Lotus Root Powder

作　　者：谌迪 肖朝耿[1] 徐玲峰 卢文静 叶沁 张岑 Chen Di;Xiao Chaogeng;Xu Lingfeng;Lu Wenjing;Ye Qin;Zhang Cen(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Food and Health,Zhejiang A&F University,Hangzhou 311300)

机构地区：[1]浙江省农业科学院食品科学研究所,杭州310021 [2]浙江农林大学食品与健康学院,杭州311300

出　　处：《中国食品学报》2023年第4期274-282,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2019C02069)。

摘　　要：为了研究喷雾干燥协同酶法制备对抗性藕粉理化性质的影响,以藕粉为原料,分别采用高压冷却循环、喷雾干燥协同耐高温α-淀粉酶和普鲁兰酶制备抗性藕粉,测定抗性藕粉得率、质构、复水性、微观结构、红外光谱特征,并与传统烘干法的改性效果作比较。结果表明:喷雾干燥协同普鲁兰酶制备的抗性藕粉得率最高,为5.3%,显著高于其它处理组(P<0.05),其次为喷雾干燥协同α-淀粉酶制备的抗性藕粉得率(4.6%),高压冷却循环法的抗性藕粉得率(2.7%)最低。喷雾干燥协同改性处理可以降低藕粉的硬度、弹性、胶着性和内聚性。扫描电镜显示:酶解烘干法制备的抗性藕粉微粒表面粗犷,裂纹明显,颗粒较大,而喷雾干燥协同制备的抗性藕粉颗粒均匀细腻,表面光滑。与原藕粉相比,喷雾干燥协同制备可引起抗性藕粉3500~3200 cm^(-1)范围的特征吸收峰变窄和990 cm^(-1)特征吸收峰偏移,增加无定形区,减少支链并降低黏度,使藕粉具备较好的抗性。The drying method has great influence on the physicochemical properties of resistant lotus root powder.In order to study the effect of spray drying synergistic enzymatic preparation on resistant lotus root powder,lotus root powder was used as raw material to prepare resistant lotus root by using pressure-heat cooling cycle,spray drying synergistic high temperature resistantα-amylase and pullulanase,respectively.The modification effects of different methods were compared by the yield,texture,rehydration,microstructure and infrared spectrum characteristics.The results showed that the yield of resistant lotus root powder prepared by spray drying synergistic pullulanase was 5.3%,which was significantly higher than other treatment groups(P<0.05),while the yield by spray drying synergisticα-amylase was second highest(4.6%)and pressure-heat cooling cycle was the lowest(2.7%).Spray drying synergistic enzymatic could decrease the hardness,elasticity,adhesion and cohesion of lotus root powder.The particles prepared by enzymatic hydrolysis were rough,with obvious cracks and larger particles,while the particles prepared by spray drying synergistic enzymatic were uniform and delicate with smooth surface.Compared with the original lotus root powder,spray drying synergistic preparation could narrow the characteristic absorption peaks(3500-3200 cm^(-1))and shift the peak(990 cm^(-1)).Therefore,spray drying synergistic enzymatic could increase the amorphous area,reduce the branching chains and reduce the viscosity,and make the lotus root powder have better resistance and flushing property.

关 键 词：藕粉 抗性淀粉 耐高温Α-淀粉酶 普鲁兰酶 喷雾干燥 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]