蕨根抗性淀粉的制备工艺研究

Preparation Technology of Fern Root Resistant Starch

压热法制备蕨根抗性淀粉的过程中,淀粉乳质量分数、压热温度、pH、压热时间和老化时间对蕨根抗性淀粉质量分数有不同程度的影响。通过三因素二次正交旋转组合设计,得出淀粉乳质量分数、pH、压热时间对蕨根抗性淀粉质量分数的影响大小次序为:淀粉乳质量分数>pH>压热时间。压热法制备蕨根抗性淀粉的最佳工艺条件为:淀粉乳质量分数28.7%,pH7.8,121℃压热处理38 min,4℃老化24 h,得到的蕨根抗性淀粉质量分数为10.94%。

Fern Root starch was used to prepare resistant starch.The starch concentration,autoclaving temperature,pH value,autoclaving time and retrogradation time showed different influence on fern root resistant starch yield.An experiment of three-factor and two-dimensional revolving orthogonal combinatorial design was carried out to optimize the reaction conditions.Results： The rank order of the influence factors is starch concentrationpH valuesautoclaving time.The optimum preparation process for fern root resistant starch is starch concentration 28.7%,pH 7.8,heated at 121℃ for 38min,then retrograded at 4℃ for 24 h.The resistant starch content of the product is 10.94%.