摘要
研究在微波条件下,以麦芽糊精为原料,采用交联变性方法,制备抗性糊精。分析了柠檬酸用量、反应时间、反应温度、pH值4个因素对抗性糊精含量的影响,得出制备抗性糊精的最佳条件:柠檬酸用量为14.16%,反应时间为4.85h,反应温度为140℃,pH1.98,此时抗性糊精的含量为60.81%。
Resistant dextrin was prepared by cross treatment on microwave condition with malt dextrin. The effects of the dosage of citrate, reaction time, reaction temperature and pH on the productivity of resistant dextrin were analyzed. The optimal conditions to achieve the highest productivity of resistant dextrin was as follow： the citrate concentration of 14.16%, reaction time of 4.85 h, reaction temperature of 140 ℃ and pH1.98. the productivity of resistant dextrin was 61.81%.
出处
《食品科技》
CAS
北大核心
2009年第10期235-237,共3页
Food Science and Technology
关键词
抗性糊精
响应面分析
微波
resistant dextrin
response surface methodology
microwave
