超声辅助酶解法制备玉米抗性淀粉
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摘要
以玉米淀粉为原料,采用超声辅助酶解法制备抗性淀粉(RS)。以超声时间、淀粉乳浓度、酶用量、冷藏时间、添加剂的种类及用量为变量,考察这些因素对抗性淀粉得率的影响。结果表明:制备抗性淀粉的最佳工艺为,淀粉乳浓度20%,超声处理10min,α-淀粉酶用量10U/g,冷藏时间为24h,并添加淀粉质量2%的海藻酸钠时,抗性淀粉得率达到最大值11.92%。
The maize starch was selected as the raw material to prepare resistant starch(RS)by ultrasonic assisted enzymolysis method. The effects of ultrasound pretreatment time, starch concentration, enzyme amount, cold storage time, types and contents of the additives on the yields of re-sistant starch were analyzed. The results indicated the optimum parameters for resistant starch preparation which were showed as follows: the ultra-sound time was 10 minutes, the starch concentration was 20%, the alpha-amylase was 10 U/g, the cold storage time was 24 hours and the adding amount of sodium alginate accounted for 2% of starch mass. And the yield of resistant starch reached the highest which was 11.92%.
The maize starch was selected as the raw material to prepare resistant starch(RS)by ultrasonic assisted enzymolysis method. The effects of ultrasound pretreatment time, starch concentration, enzyme amount, cold storage time, types and contents of the additives on the yields of re-sistant starch were analyzed. The results indicated the optimum parameters for resistant starch preparation which were showed as follows: the ultra-sound time was 10 minutes, the starch concentration was 20%, the alpha-amylase was 10 U/g, the cold storage time was 24 hours and the adding amount of sodium alginate accounted for 2% of starch mass. And the yield of resistant starch reached the highest which was 11.92%.
引文
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[2]WANG JING,JIN ZHENGYU,YUAN XIAOPING.Preparation of resistant starch from starch-guar gum extrudates and their properties[J].Food Chemistry,2007,101(1):20~25.
[3]谢涛,张淑远,王美桂.马铃薯抗性淀粉消化前后的益生作用与结构变化[J].食品科学,2014,35(15):105~108.
[4]樊镇棣.高含量抗性淀粉的制备及其生理功能的研究[D].南昌:南昌大学,2007.
[5]吕思伊.米发糕的老化机理和抗老化研究[D].武汉:华中农业大学,2010.
[6]孙俊良.超声波处理对淀粉性质及其酶解产物分子特性的影响[J].河南科技学院学报,2010,38(2):81~86.
[7]付陈梅,赵国华,阚健全,等.超声波对淀粉降解及其性质影响[J].粮食与油脂,2002,12:31~32.
[8]薛慧,张国治,吕飞杰,等.抗性淀粉测定方法的研究[N].河南工业大学学报,2012-8-33(4).
[9]FREDRIKSSON H,SILVERIO J,ANDERSSON A C,et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J].Carbo-hydrate Polymer,1998,35(3/4):119~134.
[10]黄祖强,陈渊,梁兴唐,等.机械活化对木薯淀粉的直链淀粉含量及抗性淀粉形成的影响[J].高校化学工程学报,2007,21(3):471~476.
[11]黄敏.三种食品胶/稻米淀粉RS的制备、特性与结构研究[D].武汉:华中农业大学,2007.
[12]VITURAWONG Y,ACHAYUTHAKAN P,SUPHANTHARIKAM.Gelatinization and rheological properties of rice starch/xanthan mixtures:Effects of molecular weight of xanthan and different salts[J].Food Chemistry,2008,111(1):106~114.
[13]郑安雄.淀粉改性工艺对淀粉凝胶强度影响的研究[D].南宁:广西大学,2007.
[14]谭洪卓,谭斌,刘明,等.甘薯粉丝生产中多糖胶与甘薯淀粉相互作用机理[J].食品科学,2008,29(5):49~55.
[15]谭洪卓,谭斌,刘明,等.甘薯粉丝生产中添加剂对甘薯淀粉回生的影响[J].食品科学,2008,29(6):133~138.
[16]肖新龙.青稞淀粉理化特性及其抗性淀粉制备研究[D].杨凌:西北农林科技大学,2013.
[17]李学红,陈智静,陆勇,等.β-环糊精改性小麦淀粉的消化性及水解动力学[J].食品工业科技,2015,36(24):124~127.
[18]TIAN Y Q,LI Y,MANTHEY F A,et al.Influence ofβ-cyclodextrin on the short-term retrogradation of rice starch[J].Food Chemistry,2009,116(1):54~58.
[19]TIAN Y Q,LI Y,JIN Z Y,et al.Comparison tests of hydroxylpropylβ-cyclode-xtrin(HPβ-CD)andβ-cyclodextrin(β-CD)on retrogradation of rice amylase[J].LWT-Food Science and Technology,2010,43(3):488~491.