柠檬酸酯化青麦仁淀粉的制备及其消化性能的研究  

Study on Preparation and Digestive Performance of Citric Acid Modified Green Wheat Kernel Starch

作　　者：王文婷 高天辰 李雪 李新雨 王倩 周静 WANG Wen-ting;GAO Tian-chen;LI Xue;LI Xin-yu;WANG Qian;ZHOU Jing(School of Biological and Food Engineering,Suzhou University,Suzhou 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《唐山师范学院学报》2023年第6期54-59,共6页Journal of Tangshan Normal University

基　　金：安徽省教育厅重点研究项目(2023AH052239);宿州学院科研平台(宿州市天然产物与功能性食品工程技术研究中心)开放课题项目(2022ykf01);宿州学院校级重点研究项目(2022yzd03);宿州学院横向项目(2022xhx024)。

摘　　要：采用干热法制备柠檬酸酯化青麦仁淀粉,探究柠檬酸与淀粉质量比、溶液pH、反应时间以及反应温度对柠檬酸淀粉酯取代度的影响,通过响应面优化试验获得最佳制备工艺,并分析制得的柠檬酸淀粉酯的消化性能。结果表明,最佳工艺条件为柠檬酸与淀粉质量比0.5、溶液pH2.0、反应时间5.1h、反应温度130℃,此时青麦仁柠檬酸淀粉酯的取代度达0.481。与原淀粉相比,柠檬酸酯化使得青麦仁淀粉的抗消化性增强,且抗消化性能与取代度呈正相关。Citrated green wheat kernel starch was prepared using a dry heat method,and the effects of citric acid to starch mass ratio,solution pH,reaction time,and reaction temperature on the degree of substitution of citric acid starch ester were investigated.The optimal preparation process was obtained through response surface optimization experiments,and the digestibility of the obtained citric acid starch ester was analyzed.The results showed that the optimal process conditions were as follows:the mass ratio of citric acid to starch was 0.5,the solution pH was 2.0,the reaction time was 5.1 hours,and the reaction temperature was 130℃.At this time,the degree of substitution of green wheat kernel citric acid starch ester reached 0.481.Compared with raw starch,citric acid esterification enhances the anti-digestibility of green wheat kernel starch,and the anti-digestibility is positively correlated with the degree of substitution.

关 键 词：青麦仁淀粉 酯化改性 取代度 消化性能 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]