摘要
研究老化因素对大米抗性淀粉(RS)制备得率的影响效果。先将大米淀粉制成4个不同糊化度(30%∶30min和60min;60%:30min和60min)的原料粉,然后选取温度、pH、老化时间,Ca2+添加量作为老化因素,采用四因素三水平正交设计,根据RS得率筛选优化组合。结果是采用30%的淀粉乳(干基),糊化30min,在中性条件下,添加1%Ca2+于60℃老化12h,RS最高得率达到了19%。老化因素对RS的影响为:时间>温度>Ca2+>pH。
The influence of retrogradation factors on rice resistant starch preparation was investigated. Four different pastes （30 % 30 min and 60 min; 60 % ： 30 min and 60 min） were prepared by the course of gelatinized as the test materials. Factorial test with orthogonalization （4 ×3） shows that rice starch paste made from gelatinized of 30 min in 30 % starch solution, was retrograded under the optimized conditions of pH 7, 1% Ca^2＋, 60 ℃ for 12 h, resulting in 19 % of RS, the highest yield of the tested samples. The four factors influencing the RS preparing was ranked as time 〉 temperature 〉 Ca^2＋ 〉 pH.
出处
《食品研究与开发》
CAS
北大核心
2007年第1期93-97,共5页
Food Research and Development
基金
暨南大学基金项目(No.49745127)
关键词
大米
淀粉
抗性淀粉
rice
starch
resistant starch
