摘要
以马铃薯淀粉为原料,研究制备RS3型抗性淀粉制备工艺,以抗性淀粉制备产率为考察指标,探讨淀粉浓度、淀粉糊化温度、酶加量、作用时间、作用温度、老化温度和时间等对抗性淀粉产率影响。结果表明,马铃薯回生抗性淀粉最佳制备工艺参数分别为:淀粉乳浓度为10%、高压温度120℃、高压时间30min、α–淀粉酶加入量为120U/mL,淀粉溶液酶解时间30min、pH为6、老化温度4℃、老化时间12h,马铃薯回生抗性淀粉产率达1.126%。
The technology of potato RS3 preparation was studied on this paper. For percentage of preparation was regarded as index, the influence of starch concentration, gelatinization temperature, enzyme addition and hydrolysis time, storage temperature and time on preparation of RS3 was studied. The results showed that the optimum factors were： the concentration of the potatoes starch solution 10%, autoclaving temperature and time 120℃, 30 min, the addition of a-amylase 120 U/mL starch solution, enzyme hydrolysis time 30 min, oH=6, and storage 12 h at 4℃. the vield of RS3 could get m 1.126%.
出处
《粮食与油脂》
北大核心
2009年第2期11-14,共4页
Cereals & Oils
