脱支降解法制备板栗抗性淀粉及工艺探究

Debranching Degradation Preparation of Chestnut Resistant Starch and the Optimum Process

以板栗淀粉为试材,采用酸法脱支结合酶法脱支等降解方法,研究制备工艺中淀粉乳浓度、酸预处理添加量与水解时间、普鲁兰酶添加量与酶解时间对抗性淀粉产率的影响,进一步通过响应面分析探究出最佳制备工艺并做出验证。结果表明:脱支降解制备板栗抗性淀粉的最佳试验工艺条件为淀粉乳浓度22.5%,酸添加量0.06%,酸处理时间136.8min,酶添加量13.9U/g,酶解时间407min,抗性淀粉得率18.69%。

Taking the chestnut starch as material,the debranching degradation resistant starch was prepared by acid and enzymolysis debranching methodsits.The preparation process of the concentration of starch milk,add the amount of acid pretreatment and hydrolysis time,add the amount of influence and pullulanase hydrolysis time on the yield were studied.Then,to explore the best preparation process and make verification by response surface methodology.The results showed that the optimum process conditions for the preparation of resistant starch chestnut as follow,starch milk concentration was 22.5%,the additive amount of acid was 0.06%,acid treatment time was 136.8min,enzyme dosage was 13.9U/g,hydrolysis time was 407 min,resistant starch yield of 18.69%.