香沙芋抗性淀粉的制备及其物理性质的研究

Study on Retrograding Process and Physical Characteristics of Xiangsha Taro Starch

优化香沙芋抗性淀粉的提取工艺及研究其物理性质。采用正交试验法,考察了淀粉乳浓度、淀粉乳p H、压热温度和压热时间对提取率的影响;从透明度、溶解度、膨胀度和持水性四个方面考察了香沙芋抗性淀粉的物理性质。结果表明,所考察因素中,对香沙芋抗性淀粉提取率的影响程度是:淀粉乳p H>压热温度>压热时间>淀粉乳浓度。最佳条件为:淀粉乳浓度25%、压热温度125℃、反应p H 8、压热时间45 min,此时香沙芋抗性淀粉得率最高,为39.76%±0.03%;香沙芋抗性淀粉的透光率较好,且持水力、溶解度和膨胀度都随水浴加热温度的升高而上升。采用正交试验对香沙芋抗性淀粉提取条件进行优化可行;其各项性质表明香沙芋抗性淀粉在食品加工领域有一定的应用价值和理想的前景。

Optimize the extraction process for Xiangshataro resistant starch and explore its physical properties.The extraction rate of flavonoids optimized condition（starch concentration,pH,autoclaving temperature and time） was determined by orthogonal design.Transparency,solubility,turgidity and holding water capacity were determined to evaluate the physical properties of the resistant starch.The results showed thatthe order of factors to affect flavonoids extraction was starch pHautoclaving temperatureautoclaving timestarch concentration.The optimal extraction condition was that starch concentration 25%,pH8,autoclaving temperature of 125 ℃ and autoclaving time of 45 min,respectively.Under this optimized condition,the yield of Xiangsha taro resistant starch was up to 39.76%±0.03%.The resistant starch had a good transparency.The water-holding capacity,solubility and turgidity were increased along with the increasing temperature of water bath.It is feasible to optimize the extraction of Xiangsha taro resistant starch by orthogonal design.As a new starch resource,Xiangsha taro starch has a promising prospect for development and application.