鲜淮山抗性淀粉的研究
摘要
为了提高鲜淮山抗性淀粉的含量,该研究以鲜淮山为原料,采用压热-双酶解法制备抗性淀粉,通过单因素试验确定鲜淮山抗性淀粉的最佳制备条件为:25%淀粉乳在105℃压热50min,添加耐热α-淀粉酶0.288 KNU/g,作用15 min,添加普鲁兰酶3U/g,作用4h,老化时间24h。该条件下抗性淀粉的质量分数为43%。
引文
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[10]张华东,张淼,沈晓萍,等.微波-酶法制备RS3型玉米抗性淀粉工艺参数优化研究[J].食品科学,2007,28(4):237-240.
[11]李光磊,李新华.小麦抗性淀粉的制备研究[J].粮油食品科技,2006,14(3):31-33.
[12]高群玉,李素玲.绿豆抗性淀粉的制备及特性[J].华南理工大学学报,2011,39(4):88-93.
[13]Vodovotz Y,Chinachoti P.Glassy-rubbery transition and recrystallization during aging of wheat starch gels[J].Journal of Agricultural and Food Chemistry,1998,46(2):446-453.
[14]Woo K S,Seib P A.Cross-linked resistant starch:preparation and properties[J].Cereal Chemistry,2002,79(6):819-825.
[15]宋洪波,张丽芳,安凤平,等.压热法制备淮山药抗性淀粉及其消化性[J].中国食品学报学报,2014,14(7):59-65.
[2]Ranhotra G S,Gelroth J A,Glaser B K.Effect of resistant starch on blood and liver lipids in hamsters[J].Cereal Chemistry,1996,73(3):176-178.
[3]宋洪波,张丽芳,安凤平,等.压热法制备淮山药抗性淀粉及其消化性[N].中国食品学报,2014,7(14).
[4]赵冰.山药栽培技术[M].北京:金盾出版社,1998:7.
[5]AOAC.Resistant starch in starch and plant materials[S].AOAC Official Method,2002.
[6]聂凌鸿,侯莉阳.酶解-压热法制备山药抗性淀粉[J].科学研究,2009,30(10):27-30.
[7]张泽生,曹力心,张建昌.酶法制备马铃薯抗性淀粉的工艺研究[J].食品研究与开发,2006,27(5):57-60.
[8]连喜军,王吰,刘旭.α-淀粉酶水解马铃薯淀粉制备抗性淀粉[J].粮食与油脂,2009(2):11-14.
[9]吴仲,刘晓玲,王刚,等.压热-酶法制备泽泻抗性淀粉的工艺[J].食品研究与开发,2010,31(2):19-23.
[10]张华东,张淼,沈晓萍,等.微波-酶法制备RS3型玉米抗性淀粉工艺参数优化研究[J].食品科学,2007,28(4):237-240.
[11]李光磊,李新华.小麦抗性淀粉的制备研究[J].粮油食品科技,2006,14(3):31-33.
[12]高群玉,李素玲.绿豆抗性淀粉的制备及特性[J].华南理工大学学报,2011,39(4):88-93.
[13]Vodovotz Y,Chinachoti P.Glassy-rubbery transition and recrystallization during aging of wheat starch gels[J].Journal of Agricultural and Food Chemistry,1998,46(2):446-453.
[14]Woo K S,Seib P A.Cross-linked resistant starch:preparation and properties[J].Cereal Chemistry,2002,79(6):819-825.
[15]宋洪波,张丽芳,安凤平,等.压热法制备淮山药抗性淀粉及其消化性[J].中国食品学报学报,2014,14(7):59-65.