板栗RS_(3)型抗性淀粉的制备方法筛选及其压热法制备工艺优化  

Screening of preparation methods of chestnut RS_(3) resistant starch and optimization of its preparation process by pressure heat method

作　　者：邵颖 刘晓媛 魏宗烽 李坤 SHAO Ying;LIU Xiao-yuan;WEI Zong-feng;LI Kun(School of Food Science and Technology,Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Xinyang Key Laboratory of Comprehensive Utilization and Development of Characteristic Food Resources,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]信阳市特色食物资源综合利用与开发重点实验室,河南信阳464000

出　　处：《粮食与油脂》2023年第11期100-104,114,共6页Cereals & Oils

基　　金：河南省教育厅项目(22B550016);河南省科技攻关项目(232102110163);河南省高等学校重点科研项目计划(23A550015);信阳农林学院科研促教学专项课题(kj-2021032);信阳农林学院青年基金(QN2022027)。

摘　　要：以信阳板栗为原料,通过压热法、超声波-酶法、酸解法、双酶法4种方法制备板栗抗性淀粉(RS_(3))。以RS_(3)得率、酶解率和溶解率为指标,筛选最佳制备方法,并在单因素试验的基础上通过正交试验优化制备工艺。结果表明:制备板栗RS_(3)的最佳方法为压热法;最佳工艺条件为淀粉乳质量分数37.5%、压热时间105 min、压热温度115℃、冷藏时间40 h,在此条件下,制备的板栗RS_(3)得率为9.87%,且与原淀粉糊相比,板栗RS_(3)糊具有较高的透光率。Using Xinyang chestnut as raw material,chestnut resistant starch(RS_(3) )was prepared by four methods:pressure heat method,ultrasonic enzymatic method,acid hydrolysis method and double enzyme method.The optimum preparation method was screened by taking RS_(3) yield,enzymatic hydrolysis rate and dissolution rate as indexes,and the preparation process was optimized by orthogonal test on the basis of single factor test.The results showed that the best preparation method of chestnut RS_(3) was pressure heat method.The optimal processing conditions were as follows:starch milk mass fraction 37.5%,pres-sure heat time 105 min,pressure heat temperature 115℃,andrefrigerationtime40h.Underthesecon-ditions,the yield of chestnut RS_(3) was 9.87%,and compared with the original starch paste,chestnut RS_(3) paste had higher light transmittance.

关 键 词：板栗 抗性淀粉 压热法 得率 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]