青香蕉抗性淀粉提取工艺优化及物理特性研究

Optimization of Extraction Technology and Physical Properties of Resistant Starch from Green Banana

试验以巴西种青香蕉为试材,在果浆酶、Amylase酶、p H、温度和时间等五个因素作用下,分别提取青香蕉中抗性淀粉,以单因素试验为基础,通过对酶解条件进行优化,从而得到纯度较高的青香蕉抗性淀粉,并对得到的抗性淀粉的透明度、溶解度、持水性及冻融稳定性等物理特性进行研究。结果表明,五个因素对RS纯度的影响大小依次是Amylase酶>p H>温度>果浆酶>时间,最佳的酶解工艺参数为:果浆酶用量0.15%,Amylase酶用量0.15%,作用p H 5,作用温度40℃,酶解时间1 h。由此得到的抗性淀粉纯度最高,为96.1%,通过对抗性淀粉透明度、溶解度、持水性及冻融稳定性等物理特性的研究表明,青香蕉抗性淀粉透明度、持水性较好,溶解度低,反复冻融的次数越多,糊化的冻融稳定性越高。

The Brazilian species of green bananas as test materials were used to extracte green banana resistant starch in the five factors of the fruit pulp enzyme, amylase enzyme, pH, temperature and time. Based on a single factor test, hydrolysis conditions were optimized to obtain high purity green banana resistant starch. And study the resistant starch transparency, solubility, water holding capacity, freeze-thaw stability and other physical characteristics. The results showed that the influence of each of the five factors on the RS purity was amylase enzymes〉pH〉temperature〉pulp enzyme〉time. Enzymatic process parameters were pulp enzyme amount of 0.15%, the amylase enzyme dosage of 0.15%, the role of pH 5, reaction temperature 40 ℃ and hydrolysis time for 1 h. The resulting resistant starch highest purity was 96.1%. Green bananas resistant starch had better transparency, better water holding capacity, the more the number repeated freezing and thawing, and the higher the freeze-thaw stability of gelatinized. In this case the effect of removing impurities was the best.