摘要
以小麦淀粉为原料,通过超声波结合酶法制备抗性淀粉,研究超声波作用对抗性淀粉形成影响。结果表明,超声波对抗性淀粉形成最佳工艺条件为:淀粉乳浓度15%、超声波功率225 W、超声波温度50℃、作用时间50 min;在此条件下,小麦RS3得率为8.379%,比未经超声波作用得率2.91%提高约2.88倍。
Using wheat starch as material to prepare resistant starch through ultrasonic combined with enzymatic means, the influence of ultrasonic wave on the formation of resistant starch was explored. Results showed that, for the preparation of resistant starch, the optimal conditions were： concentration of starch 15%, ultrasonic power 225 W, ultrasonic treatment temperature 50 ℃ and treatment time 60 min, the yield of RS3 was up to 8.379%, which 2.88 folder higher than that of blank control group 2.91%.
出处
《粮食与油脂》
北大核心
2013年第7期25-28,共4页
Cereals & Oils
关键词
小麦
抗性淀粉
超声波
wheat
resistant starch
ultrasonic wave
