酶解荞麦粉制备脂肪替代品的工艺研究

Optimization of Enzymatic Hydrolysis Process of Buckwheat Flour Prepared by Response Surface

通过控制酶解荞麦淀粉的水解度,使荞麦淀粉转化为DE值为10以下的麦芽糊精,再通过干燥制得荞麦淀粉基脂肪替代品。以DE值(Dextrose Equivalent)为指标,根据单因素试验结果,通过响应面分析法对以荞麦为基质的脂肪替代品的酶水解工艺进行优化。响应面结果表明,在料液底物浓度15%,反应时间15 min,反应温度65℃,酶添加量0.8 U/g的条件下,可制备DE值为8.21的荞麦变性淀粉。比较3种不同DE值(DE值分别为2.18,5.13和7.07)的脂肪替代品的性质。综合比较可知,DE值为2.18的样品在凝胶程度、持水性、持油性、乳化性及乳化稳定性、起泡性及起泡稳定性等方面表现出更优的性质。

Buckwheat starch was converted to maltodextrin with DE below 10 by controlling the hydrolysis degree of buckwheat starch,and then buckwheat starch based fat substitute was dried.In the process of experiment,taking DE（dextrose equivalent） value as an index,according to the single factor test results,the enzymatic hydrolysis process of buckwheat fat substitute was optimized by response surface analysis.The response surface results showed that the buckwheat modified starch with a DE value of 8.21 could be prepared when the substrate concentration was 15%,the reaction time was 15 min,the reaction temperature was 65 ℃,and the enzyme dosage was 0.8 U/g.The properties of 3 different DE values（DE values of 2.18,5.13 and 7.07 respectively） were compared.A comprehensive comparison showed that the samples with DE value of 2.18 exhibited better properties in terms of gel degree,water holding capacity,oil holding capacity,emulsifying property,emulsifying stability,foaming ability and foaming stability.