韧化处理淀粉对直链淀粉溶出过程的研究

Study on effect of annealing treatment on amylose leaching process of starch

为研究韧化处理过程中直链淀粉溶出规律,以玉米淀粉为原料,在单因素实验的基础上,采用响应曲面法对韧化处理时温度和时间进行优化.建立了两个因素与直链淀粉溶出率之间的相关性,得到直链淀粉溶出过程的回归方程,经验证可以用得到的模型预测韧化处理时玉米淀粉的直链淀粉溶出过程.

To investigate the mechanism of amylose leaching during annealing treatment,with corn starch as the raw material,based on the single factor experiment,the effect of temperature and time were optimized with response surface methodology. A correlation was established between the two factors and the amylose leaching,and the regression equation was obtained. Confirmation experiment showed that the model could be used to predict the process of amylose leaching during the corn starch annealing treatment.