响应面法优化菠萝蜜淀粉-椰子油复合物的制备工艺  

Process Optimization of Jackfruit Starch-coconut Oil Complex by Response Surface Methodology

作　　者：敖颖 徐飞[2,3,4] 朱科学 吴刚[2,3,4] 张彦军 AO Ying;XU Fei;ZHU Kexue;WU Gang;ZHANG Yanjun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430000,China;Spice and Bever-age Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning,Hainan 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China;Sub Centre of Germplasm Resource for Woody Grain,Natianal Tropical Plants Germplasm Resource Center,Wanning,Hainan 571533,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430000 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [4]国家热带植物种质资源库木本粮食种质资源分库,海南万宁571533

出　　处：《热带作物学报》2023年第9期1869-1878,共10页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金项目(No.31671816,No.31801499);中国热带农业科学院基本科研业务费专项资金项目(No.1630142020005)。

摘　　要：为确定快速粘度计(rapid visco analyzer,RVA)制备菠萝蜜淀粉-椰子油复合物的最佳工艺条件,探讨椰子油添加量、复合时间、复合温度3个因素对菠萝蜜淀粉-椰子油复合物的复合指数的影响。在此基础上,利用Box-Benhnken响应面法优化RVA制备菠萝蜜淀粉-椰子油复合物的工艺条件。此外,对比了菠萝蜜淀粉和复合物的糊化特性、膨胀力和溶解性。结果表明,菠萝蜜淀粉-椰子油复合物的最佳制备条件参数为:椰子油添加量为4%,复合时间为2.40 min,复合温度为90.70℃。在最佳条件下,菠萝蜜淀粉-椰子油复合物的复合指数理论值为24.64%,实际验证值为24.33%,拟合模型预测值与实际验证结果吻合。复合物的糊化温度、峰值黏度和谷值黏度高于原淀粉,而最终黏度和回生值有所下降,说明复合物的热稳定性提高;复合物的形成阻止了淀粉膨胀,导致膨胀力和溶解度相较原淀粉明显降低。In order to determine the optimal conditions for the preparation of jackfruit starch-coconut oil complexes by Rapid Visco Analyzer(RVA),the influence of addition of coconut oil,complexation time and complexation temperature on the complexation index of jackfruit starch-coconut oil complexes was studied.The Box-Benhnken response surface method was used to optimize the process conditions for the preparation of jackfruit starch-coconut oil complexes.The optimal preparation parameters of the jackfruit starch-coconut oil complexes were 4%of the addition of coconut oil,2.40 min of complexation time,90.70℃of complexation temperature,respectively.Under the optimal condition,the experimental value of complex index was 24.33%,which was in good agreement with the value predicted by the model(24.64%).The gelatinization temperature,peak viscosity,and though viscosity of jackfruit starch-coconut oil complexes were higher than those of the raw starch,while the final viscosity and setback value were lower than those of the raw starch.This indicated the thermal stability of the complex was improved.The swelling ability of the starch was re-stricted when the jackfruit starch-coconut oil complexes was formed,resulting in the lower swelling power and a lower solubility than those of the raw starch.

关 键 词：菠萝蜜淀粉 菠萝蜜淀粉-椰子油复合物 复合指数 响应面 优化 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]