摘要
以紫薯淀粉为原材料,采用压热法制备紫薯抗性淀粉,并设计了相关单因素试验,分别探究了淀粉乳质量分数、压热时间和压热温度这3个因素对紫薯抗性淀粉得率的影响。通过正交试验分析得到抗性淀粉制备的最佳条件为紫薯淀粉乳质量分数35%,压热时间40 min,压热温度115℃。利用扫描电子显微镜观察淀粉颗粒外貌形态,差示扫描量热仪分析热特性,X-射线衍射仪分析晶体结构,利用红外光谱仪分析官能团的变化。
In this experiment,purple sweet potato starch was used as raw material to prepare purple sweet potato resistant starch by the method of pressing heat,and single factor experiment was designed to explore the effects of three processing conditions,namely starch milk concentration,pressing heat time and pressing heat temperature,on the yield of purple sweet potato resistant starch.The optimum conditions for the preparation of resistant starch were obtained by orthogonal analysis:the concentration of purple potato starch milk 35%,the pressing time 40 min,and the pressing temperature 115℃.The appearance of starch granules was observed by scanning electron microscope,the thermal characteristics were analyzed by differential scanning calorimeter,the crystal structure was analyzed by X-ray diffraction,and the changes of functional groups were analyzed by infrared spectrometer.
作者
马林元
李璐
孙洪蕊
刘香英
田志刚
康立宁
MA Linyuan;LI Lu;SUN Hongrui;LIU Xiangying;TIAN Zhigang;KANG Li'ning(Institute of Agricultural Products Processing,Jilin Academy of Agricultural Sciences,Changchun,Jilin 130033,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin 130118,China)
出处
《农产品加工》
2020年第8期31-35,共5页
Farm Products Processing
基金
吉林省农业科技创新工程人才基金项目(C92070311)
吉林省农业科技创新工程创新团队项目(CXGC2017TD014)。
关键词
紫薯抗性淀粉
压热法
颗粒形态
热特性
晶体结构
官能团
purple potato resistant starch
pressing heat method
particle shape
thermal properties
crystal structure
functional group
