酶法制备菠萝蜜籽抗性淀粉的工艺优化及特性研究
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摘要
采用压热后普鲁兰酶脱支法制备菠萝蜜籽抗性淀粉。利用单因素和L9(34)正交试验对工艺参数进行优化,得出最佳制备工艺条件为淀粉乳浓度15%,加酶量15 ASPU/g,酶处理时间24 h,老化时间24 h时抗性淀粉的含量最高。抗性淀粉含量为25.82%。菠萝蜜籽淀粉处理量后变成有大量微孔通道的片状,晶型由A型变成B+V型,糊化温度范围变宽,糊化焓值降低。
Resistant starch of jackfruit seeds was prepared by autoclaning treatment and debranching of pullulanase. The processing parameters were optimized by single factor and L9(34)orthogonal test. The results showed that the optimum preparation conditions of resistant starch from jackfruit seeds were as follows: 15 % starch milk, 15 ASPU/g enzyme addition, 24 h enzyme treatment time and 24 h aging time. The content of resistant starch was 25.82 %. After treatment,the starch of jackfruit seeds became flakes with a large number of microporous channels, and the crystalline form changed from A to B+V. The gelatinization temperature range became wider and the gelatinization enthalpy decreased.
Resistant starch of jackfruit seeds was prepared by autoclaning treatment and debranching of pullulanase. The processing parameters were optimized by single factor and L9(34)orthogonal test. The results showed that the optimum preparation conditions of resistant starch from jackfruit seeds were as follows: 15 % starch milk, 15 ASPU/g enzyme addition, 24 h enzyme treatment time and 24 h aging time. The content of resistant starch was 25.82 %. After treatment,the starch of jackfruit seeds became flakes with a large number of microporous channels, and the crystalline form changed from A to B+V. The gelatinization temperature range became wider and the gelatinization enthalpy decreased.
引文
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[11]NAKNAEN P,TOBKAEW W,CHAICHALEOM S.Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite[J].International Journal of Food Properties,2016,20(5):979-996.
[2]ZHANG Y,HU M,ZHU K,et al.Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China[J].International Journal of Biological Macromolecules,2017,107:1395-1405.
[3]GARG N K,SINGH A,CHAUDHARY D P.Resistant starch:A potential impact on human health[J].International Journal of Current Microbiology and Applied Sciences,2017,6(5):2046-2057.
[4]RAIGOND P,EZEKIEL R,RAIGOND B.Resistant starch in food:A review[J].Journal of the science of food and agriculture,2014,95(10):1968-1978.
[5]白婵,方桂红,张春燕,等.菠萝蜜籽抗性淀粉单因素试验研究[J].农产品加工,2015(12):14-16.
[6]SHI J,SWEEDMAN M C,SHI Y C.Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase[J].Carbohydrate Polymer,2018,194:350-356.
[7]LIU W,HONG Y,GU Z,et al.In structure and in-vitro digestibility of waxy corn starch debranched by pullulanase[J].Food Hydrocolloids,2017,67:104-110.
[8]PHRUKWIWATTANAKULP,WICHIENCHOTAND S,SIRIVONGPAISAL P.Comparative studies on physico-chemical properties of starches from jackfruit seed and mung bean[J].International Journal of Food Properties,2014,17(9):1965-1976.
[9]LUCIANO C G,LANDI FRANCO C M,AYALA VALENCIAG,et al.Evaluation of extraction method on the structure and physicochemical properties of starch from seeds of two jackfruit varieties[J].Starch-St?rke,2017,69:1-10.
[10]LI T,AN F,TENG H,et al.Comparison of structural features and in vitro digestibility of purple yam(Dioscorea alata L.)resistant starches by autoclaving and multi-enzyme hydrolysis[J].Food Science and Biotechnology,2017,27(1):1-10.
[11]NAKNAEN P,TOBKAEW W,CHAICHALEOM S.Properties of jackfruit seed starch oxidized with different levels of sodium hypochlorite[J].International Journal of Food Properties,2016,20(5):979-996.