鹰嘴豆抗性淀粉制备工艺优化及其结构特性的研究

Study on Optimization of Chickpea Resistant Starch Preparation and Its Structural Properties

【目的】以Box-Behnken试验设计结合响应面分析法,优化鹰嘴豆抗性淀粉的制备工艺,并研究其结构特性。【方法】采用响应面法优化压热-酶法制备鹰嘴豆抗性淀粉的工艺参数,利用扫描电子显微镜、红外光谱及X-射线衍射分析方法,研究鹰嘴豆抗性淀粉的结构特性。【结果】鹰嘴豆抗性淀粉制备工艺条件如下:淀粉浆质量浓度为21%、压热时间41℃、酶解时间6.2 h、普鲁兰酶添加量3.9 U/g,此条件下平均得率为23.07%;鹰嘴豆原淀粉颗粒呈椭球形,而抗性淀粉呈方形或多角形;X-射线衍射图谱显示鹰嘴豆抗性淀粉的晶型为C型;红外光谱分析表明,抗性淀粉分子中未出现新的基团。【结论】优化的鹰嘴豆抗性淀粉制备工艺合理、可行,为鹰嘴豆抗性淀粉的生产提供了理论基础。

[ Objective] Preparation technology of the chickpea resistant starch was optimized by emplo-ying response surface methodology based on Box - Behnken, and its structural characteristics were studied.[ Method] Resp onse surface methodology was employed to study the reaction conditions for chickpea resistant starch （ RS） content by enzymatic pressure - heating preparation and meanwhile the structural properties of chickpea resistant starch were investigated by the methods of scanning electron microscopy, infrared spectrosco-py and X - ray diffraction patterns.[ Result] The result showed that the optimal reaction conditions obtained were starch slurry concentration 21% , holding time 41 min, pullulanase enzymolysis time 6. 2 h, pullulanase amount 3.9 U/g,the average extraction yield was 23. 06%. Scanning electron microscopy （ SEM ） images showed that the starch shape changed significantly, that chickpea starch granules were in ellipsoid, while the resistant starch granules were in cuboid or polyhedra. X - ray diffraction patterns revealed resistant starches re-mained C - type. Infrared spectrogram showed the chemical structure of two kinds starch was similar.[ Con- elusion] The optimization of chickpea resistant starch extraction process technology was reasonable and feasible and its results can provide a theory basis for the industrialized production of chickpea starch.