木薯淀粉-油酸/亚油酸复合物制备工艺研究

Preparation Process of Tapioca Starch-Lipid Complex

为了研究淀粉分别与油酸、亚油酸的复合工艺,提高淀粉与脂质的复合指数,试验采用淀粉酶对淀粉进行水解处理,采用L9(34)正交试验设计,分别以脂质的添加量、搅拌时间和水浴温度为试验因素,以复合指数为试验指标,对复合物制备工艺进行优化。结果表明,复合物制备的最优工艺条件为油酸添加量3%,搅拌时间45 min,水浴温度90℃,在此条件下,复合物的复合指数为51.45%;亚油酸添加量3%,搅拌时间30 min,水浴温度90℃,在此条件下,复合指数为48.33%。结果验证了不饱和程度高的脂质复合指数相对较低。

In order to increase composite index of starch and lipid （oleic acid, linoleic acid）, preparation process of tapioca starch-lipid complex was studied in this work. Preparation technology of the complex was optimized by orthogonal design （L9（3^4））. Lipid content, stirring time and bath temperature were selected as experimental factors, and composite index （CI） as experimental indexes. The opt/mal preparation process conditions of compound were as follows： complex composite index of 51.45% was obtained under the conditions that were oleic acid content of 3%, stirring time of 45 min and bath temperature of 90 ℃; The composite index of 48.33% was obtained under the conditions that were linoleic acid content of 3%, stirring time of 30 min and bath temperature of 90 ℃.