挤压-酶解联用抗性淀粉制备工艺的优化研究
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摘要
为制备高含量抗性淀粉,以玉米淀粉为原料,采用双螺杆挤压机挤压预处理与普鲁兰酶酶解技术联用的方法,研究了挤压参数物料含水量、螺杆转速、机筒温度和喂料速度对抗性淀粉含量的影响。通过线性回归分析确定最优工艺条件为:物料含水率20%、螺杆转速300 r/min、机筒温度145℃、喂料速度37.5 kg/h,在此条件下抗性淀粉质量分数达(24.72±0.87)%。通过样品中直链淀粉含量、抗性淀粉含量、扫描电镜图和X-射线衍射图对比,说明挤压-酶解联用技术制备的淀粉直链淀粉含量和抗性淀粉含量增加,淀粉颗粒形成大小不匀的多孔疏松结构,淀粉晶体类型由A型转变为B+V型。
In order to prepare a high content resistant starch,this study used maize starch as raw materials and adopted extrusion pre-processing of twin screw extruder in combination with Pullulanase enzymolysis technology to investigate the influence of the material moisture content,screw speed,barrel temperature and feed rate on the resistant starch content. The optimal process conditions were determined through the SPSS linear regression analysis: 20%moisture content of material,screw speed 300 r/min,barrel temperature 145 ℃,feeding speed 37. 5 kg/h. Under this condition,the resistant starch content reached( 24. 72 ± 0. 87) %. Comparision of the amylose content,resistant starch content,scanning electron microscope( SEM) and X-ray diffraction showed that amylose content and resistant starch content prepared by extrusion and enzymatic hydrolysis were increased,starch granules formed porous structures in varied sizes,and starch crystal type was changed from type A into the B + V type.
In order to prepare a high content resistant starch,this study used maize starch as raw materials and adopted extrusion pre-processing of twin screw extruder in combination with Pullulanase enzymolysis technology to investigate the influence of the material moisture content,screw speed,barrel temperature and feed rate on the resistant starch content. The optimal process conditions were determined through the SPSS linear regression analysis: 20%moisture content of material,screw speed 300 r/min,barrel temperature 145 ℃,feeding speed 37. 5 kg/h. Under this condition,the resistant starch content reached( 24. 72 ± 0. 87) %. Comparision of the amylose content,resistant starch content,scanning electron microscope( SEM) and X-ray diffraction showed that amylose content and resistant starch content prepared by extrusion and enzymatic hydrolysis were increased,starch granules formed porous structures in varied sizes,and starch crystal type was changed from type A into the B + V type.
引文
[1]Zhang H,Xu X,Jin Z.Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro.[J].International Journal of Biological Macromolecules,2012,51(5):1185-1188
[2]Fuenteszaragoza E,Riquelmenavarrete M J,Sanchezzapata E,et al.Resistant starch as functional ingredient:A review[J].Food Research International,2010,43(4):931-942
[3]Sánchez-Zapata E,Viuda-Martos M,Fernández-López J,et al.Resistant starch as functional ingredient[J].Polysaccharides,2014:1-18
[4]赵凯.淀粉非化学改性技术[M].北京:化学工业出版社,2008:13Zhao Kai.Non-chemically modified technology of starch[M].Beijing:Chemical Industry Press,2008:13
[5]Verma A,Banerjee R.Dietary fibre as functional ingredient in meat products:a novel approach for healthy living—a review[J].Journal of Food Science&Technology,2010,47(3):247-257
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[7]王竹,杨月欣,周瑞华,等.抗性淀粉的代谢及对血糖的调节作用[J].营养学报,2003,25(2):190-195Wang Zhu,Yang Yuexin,Zhou Ruihua,et al.Metabolism of resistant starch and its regulative effect on plasma glucose[J].Journal of Nutrition,2003,25(2):190-195
[8]刘丽.挤压酶解技术制备碎米淀粉糖[D].哈尔滨:东北农业大学,2013Liu Li.Preparation sugar though broken rice starch by extrusion and enzyme[D].Haerbin:Northeast Agricultural University,2013
[9]Milainovi M S,Milica M R,Ljubica P D.Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch[J].Journal of the Serbian Chemical Society,2010,75(4):449-458
[10]Kapelko M.Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase[J].Carbohydr Polymers,2013,97(2):551-557
[11]黄峻榕,任瑞珍,蒲华寅,等.慢消化淀粉的消化特性、测定及制备[J].中国粮油学报,2015(3):134-139Huang Junrong,Ren Ruizhen,Pu Huayin,et al.Digestibility,determination and preparation of slowly digestible starch[J]Journal of The Chinese Cereals and Oils Association,2015(3):134-139
[12]刘宇欣,肖志刚,杨庆余,等.挤压复合酶法制备玉米多孔淀粉工艺参数优化[J].农业机械学报,2013,44(4):171-178Liu Yuxin,Xiao Zhigang,Yang Qingyu,et al.Enzymatic preparation of porous composite extruded corn starch process parameter optimization[J].Agricultural Machinery,2013,44(4):171-178
[13]Gomez M H,Aguilera J M.Changes in the starch fraction during extrusion-cooking of corn[J].Journal of Food Science,2006,48(2):378-381
[14]Willett J L,Millard M M,Jasberg B K,et al.Extrusion of waxy maize starch:melt rheology and molecular weight degradation of amylopectin[J].Polymer,1997,38(24):5983-5989
[15]高洋,肖志刚,刘海飞,等.全脂米糠过氧化物酶挤压钝化参数研究[J].中国粮油学报,2014,29(6):79-86Gao Yang,Xiao Zhigang,Liu Haifei,et al.Peroxidase whole rice bran extrusion parameters passivation[J].Journal of The Chinese Cereals and Oils Association,2014,29(6):79-86
[16]Perera A,Meda V,Tyler R T.Resistant starch:A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods[J].Food Research International,2010,43(2):1958-1974
[17]Zhou Y,Meng S,Chen D,et al.Structure characterization and hypoglycemic effects of dual modified resistant starch from indica rice starch[J].Carbohydrate Polymers,2014,103(4):81-86
[18]王亮,周惠明,钱海峰.挤压加工中原料成分变化对谷物早餐质构的影响[J].中国粮油学报,2007,22(2):16-21Wang Liang,Zhou Huiming,Qian Haifeng.Effects of material composition change on texture of breakfast cereal[J].Journal of The Chinese Cereals and Oils Association,2007,22(2):16-21
[19]李俊伟,唐书泽,张志森,等.挤压法制备大米抗性淀粉中系统参数控制与目标参数的关系[J].食品科学,2008(12):381-384Li Junwei,Tang Shuze,Zhang Zhisen,et al.Preparation of rice extrusion resistance in the target system parameters and control parameters Starch relationship[J].Food Science,2008(12):381-384
[20]苏俊烽,程建军.玉米挤压淀粉酶法改性制膜的工艺优化[J].农业工程学报,2010,26(12):367-372Su Junfeng,Cheng Jianjun.Optimization of pullulanase hydrolysis technology in processing modified extrusion starch films[J].Transactions of the CSAE,2010,26(12):367-372
[21]Sarawong C,Schoenlechner R,Sekiguchi K,et al.Effect of extrusion cooking on the physicochemical properties,resistant starch,phenolic content and antioxidant capacities of green banana flour[J].Food Chemistry,2014,143(1):33-39
[22]张志转,陈多璞,沈希宏,等.抗性淀粉形成的影响因素[J].核农学报,2008,22(4):483-487Zhang Zhizhuan,Chen Duopu,Shen Xihong,et al.Factors influencing the formation of resistant tarch[J].Nuclear Agricultural Sciences,2008,22(4):483-487
[23]邢本鑫.酶法与酸法制备抗性淀粉工艺及其性质的研究[D].青岛:青岛农业大学,2011Xin Benxing.Preparation resistant starch by acid and enzymatic technology[D].Qingdao:Qingdao Agricultural University,2011
[24]Zhang H,Jin Z,Zhang H.Preparation of products rich in resistant starch from maize starch by an enzymatic method[J].Carbohydrate Polymers,2011,86(4):1610-1614
[25]González-Soto R A,Mora-Escobedo R,HernándezSánchez H,et al.The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch[J].Food Research International,2007,40:304-310
[26]张焕新.抗性淀粉酶法制备及其特性与应用的研究[D].无锡:江南大学,2012Zhang Huanxin.The preparation and application of resistant starch with a combination ofα-amylase and pullulanaes[D].Wuxi:Jiangnan University,2012.
[2]Fuenteszaragoza E,Riquelmenavarrete M J,Sanchezzapata E,et al.Resistant starch as functional ingredient:A review[J].Food Research International,2010,43(4):931-942
[3]Sánchez-Zapata E,Viuda-Martos M,Fernández-López J,et al.Resistant starch as functional ingredient[J].Polysaccharides,2014:1-18
[4]赵凯.淀粉非化学改性技术[M].北京:化学工业出版社,2008:13Zhao Kai.Non-chemically modified technology of starch[M].Beijing:Chemical Industry Press,2008:13
[5]Verma A,Banerjee R.Dietary fibre as functional ingredient in meat products:a novel approach for healthy living—a review[J].Journal of Food Science&Technology,2010,47(3):247-257
[6]曾红华.抗性淀粉的理化性质及其益生效应[D].长沙:长沙理工大学,2013Zeng Honghua.Physicochemical properties of resistant starch and its benefits[D].Changsha:Changsha University of Science and Technology,2013
[7]王竹,杨月欣,周瑞华,等.抗性淀粉的代谢及对血糖的调节作用[J].营养学报,2003,25(2):190-195Wang Zhu,Yang Yuexin,Zhou Ruihua,et al.Metabolism of resistant starch and its regulative effect on plasma glucose[J].Journal of Nutrition,2003,25(2):190-195
[8]刘丽.挤压酶解技术制备碎米淀粉糖[D].哈尔滨:东北农业大学,2013Liu Li.Preparation sugar though broken rice starch by extrusion and enzyme[D].Haerbin:Northeast Agricultural University,2013
[9]Milainovi M S,Milica M R,Ljubica P D.Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch[J].Journal of the Serbian Chemical Society,2010,75(4):449-458
[10]Kapelko M.Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase[J].Carbohydr Polymers,2013,97(2):551-557
[11]黄峻榕,任瑞珍,蒲华寅,等.慢消化淀粉的消化特性、测定及制备[J].中国粮油学报,2015(3):134-139Huang Junrong,Ren Ruizhen,Pu Huayin,et al.Digestibility,determination and preparation of slowly digestible starch[J]Journal of The Chinese Cereals and Oils Association,2015(3):134-139
[12]刘宇欣,肖志刚,杨庆余,等.挤压复合酶法制备玉米多孔淀粉工艺参数优化[J].农业机械学报,2013,44(4):171-178Liu Yuxin,Xiao Zhigang,Yang Qingyu,et al.Enzymatic preparation of porous composite extruded corn starch process parameter optimization[J].Agricultural Machinery,2013,44(4):171-178
[13]Gomez M H,Aguilera J M.Changes in the starch fraction during extrusion-cooking of corn[J].Journal of Food Science,2006,48(2):378-381
[14]Willett J L,Millard M M,Jasberg B K,et al.Extrusion of waxy maize starch:melt rheology and molecular weight degradation of amylopectin[J].Polymer,1997,38(24):5983-5989
[15]高洋,肖志刚,刘海飞,等.全脂米糠过氧化物酶挤压钝化参数研究[J].中国粮油学报,2014,29(6):79-86Gao Yang,Xiao Zhigang,Liu Haifei,et al.Peroxidase whole rice bran extrusion parameters passivation[J].Journal of The Chinese Cereals and Oils Association,2014,29(6):79-86
[16]Perera A,Meda V,Tyler R T.Resistant starch:A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods[J].Food Research International,2010,43(2):1958-1974
[17]Zhou Y,Meng S,Chen D,et al.Structure characterization and hypoglycemic effects of dual modified resistant starch from indica rice starch[J].Carbohydrate Polymers,2014,103(4):81-86
[18]王亮,周惠明,钱海峰.挤压加工中原料成分变化对谷物早餐质构的影响[J].中国粮油学报,2007,22(2):16-21Wang Liang,Zhou Huiming,Qian Haifeng.Effects of material composition change on texture of breakfast cereal[J].Journal of The Chinese Cereals and Oils Association,2007,22(2):16-21
[19]李俊伟,唐书泽,张志森,等.挤压法制备大米抗性淀粉中系统参数控制与目标参数的关系[J].食品科学,2008(12):381-384Li Junwei,Tang Shuze,Zhang Zhisen,et al.Preparation of rice extrusion resistance in the target system parameters and control parameters Starch relationship[J].Food Science,2008(12):381-384
[20]苏俊烽,程建军.玉米挤压淀粉酶法改性制膜的工艺优化[J].农业工程学报,2010,26(12):367-372Su Junfeng,Cheng Jianjun.Optimization of pullulanase hydrolysis technology in processing modified extrusion starch films[J].Transactions of the CSAE,2010,26(12):367-372
[21]Sarawong C,Schoenlechner R,Sekiguchi K,et al.Effect of extrusion cooking on the physicochemical properties,resistant starch,phenolic content and antioxidant capacities of green banana flour[J].Food Chemistry,2014,143(1):33-39
[22]张志转,陈多璞,沈希宏,等.抗性淀粉形成的影响因素[J].核农学报,2008,22(4):483-487Zhang Zhizhuan,Chen Duopu,Shen Xihong,et al.Factors influencing the formation of resistant tarch[J].Nuclear Agricultural Sciences,2008,22(4):483-487
[23]邢本鑫.酶法与酸法制备抗性淀粉工艺及其性质的研究[D].青岛:青岛农业大学,2011Xin Benxing.Preparation resistant starch by acid and enzymatic technology[D].Qingdao:Qingdao Agricultural University,2011
[24]Zhang H,Jin Z,Zhang H.Preparation of products rich in resistant starch from maize starch by an enzymatic method[J].Carbohydrate Polymers,2011,86(4):1610-1614
[25]González-Soto R A,Mora-Escobedo R,HernándezSánchez H,et al.The influence of time and storage temperature on resistant starch formation from autoclaved debranched banana starch[J].Food Research International,2007,40:304-310
[26]张焕新.抗性淀粉酶法制备及其特性与应用的研究[D].无锡:江南大学,2012Zhang Huanxin.The preparation and application of resistant starch with a combination ofα-amylase and pullulanaes[D].Wuxi:Jiangnan University,2012.