酶法制备玉米缓慢消化淀粉的工艺条件优化

Optimization of technology for production of maize slowly digestible starch by enzymatic method

缓慢消化淀粉是一种新型功能性淀粉,具有多种生理功能。该文以蜡质玉米淀粉为原料,采用酶控制降解技术及湿热-冷却技术制备缓慢消化淀粉,确定其优化工艺条件。研究结果表明:普鲁兰酶用量9U/g,酶作用时间7h,淀粉乳浓度12.5%,热处理时间50min,热处理温度110℃,储藏温度1℃,储藏时间2d,烘干温度60℃,并在此条件下进行3次重复试验,缓慢消化淀粉得率为27.33%。

The slowly digestible starch is a new-type functional starch and it has many kinds of physiological functions. Waxy maize starch was taken as raw materials. Enzyme modified technology and moist heat-cooling technology were used to make slowly digestible starch and determine its optimized technological conditions. The results showed that the pullulanase concentration was 9 U/g, the enzyme reaction time was seven hours, the concentration of starch was 12.5%, the heat treatment time was 50 minutes, heat treatment temperature was 110℃, storage temperature was 1 ℃, storage time was two days and drying temperature was 60℃. Three repeated experiments were carded out under those conditions and the yield of slowly digestible starch was 27.33%.