高粱抗性糊精的制备工艺优化及结构表征

Optimization of Sorghum Resistant Dextrin Preparation Process and Structure Characterization

为了促进我国高粱产业的发展,提高高粱产品的附加值,以高粱淀粉为原料,通过单因素试验和正交试验对高粱抗性糊精的制备及工艺进行了优化,并对其结构特性进行了表征。以高粱抗性糊精的得率和色度为评价指标得到高粱抗性糊精的最佳制备工艺:加酸量10%、热解温度180 ℃、热解时间70 min,此时抗性糊精得率为45.67%,色度为62.12,纯度为88.23%。红外谱图表明,抗性糊精并没有新的官能团产生,通过凝胶渗透色谱和多角度激光光散射联用系统(GPC-MALLS)测得其重均分子质量为6143 g/mol。

In order to promote the development of China’s sorghum industry and increase the added value of sorghum products,we took sorghum starch as raw material and used single factor and orthogonal test to optimize the preparation and technology of sorghum resistant dextrin.The best preparation process of sorghum resistant dextrin was obtained by evaluation of the yield and the color as follows:the acid addition of was 10%,the preparation temperature was 180 ℃,the preparation time was 70 min.Under this condition,the yield of sorghum resistant dextrin was 45.67%,its chroma value was 62.12,and its purity was 88.23%.The FT-IR spectrum analysis showed that no new functional groups were generated in the resistant dextrin.The weight-average molecular weight was 6143 g/mol as measured by the gel permeation chromatography-multi angle laser light scattering (GPC-MALLS).