摘要
为优化超声退火法制备糯米抗性淀粉的工艺条件,本研究以抗性淀粉含量为指标,在单因素实验的基础上运用响应面分析法探究水分含量、超声时间、退火温度、退火时间对抗性淀粉含量的影响,并对所制备的抗性淀粉进行理化性质分析。结果表明:超声退火法制备糯米抗性淀粉的最佳工艺条件为水分含量68%,超声时间23 min,退火温度55℃,退火时间25 h。在该条件下制得的抗性淀粉含量为45.61%±0.95%。与原淀粉相比,糯米抗性淀粉的透明度提高了38.19%,在90℃下的溶解度从6.03%增加到52.45%,而膨胀能力却从41.04 g/g降至6.38 g/g。在扫描电镜的观察下,抗性淀粉的表面形貌发生明显变化,表面呈粗糙多孔结构。傅里叶红外光谱显示超声退火法促进了淀粉的短程有序结构生成。差示扫描量热分析表明,经超声退火后的抗性淀粉焓值增加了5.05 J/g。X射线衍射分析表明,抗性淀粉晶型发生了改变并且结晶度得到了提升。本研究为糯米抗性淀粉的工业化生产提供了参考。
In order to optimize the process conditions for the preparation of waxy rice resistant starch by ultrasonic annealing method,this study took the content of resistant starch as an index,and based on the single factor experiment,the response surface analysis method was used to explore the effects of water content,ultrasonic time,annealing temperature and annealing time on the content of resistant starch,and the physicochemical properties of the prepared resistant starch were analyzed.The results showed that the optimum conditions were as follows:Water content 68%,ultrasonic time 23 min,annealing temperature 55℃,annealing time 25 h.Under these conditions,the content of resistant starch was 45.61%±0.95%.Compared with original starch,the transparency of waxy rice resistant starch increased by 38.19%,and the solubility at 90℃increased from 6.03%to 52.45%,while the swelling power decreased from 41.04 g/g to 6.38 g/g.Under scanning electron microscope,the surface morphology of resistant starch changed significantly,which showed that it was a rough structure with many holes.Fourier infrared spectroscopy showed that ultrasonic annealing promoted the generation of short-range ordered structures of starch.Differential scanning calorimetry analysis showed that the enthalpy of resistant starch increased by 5.05 J/g after ultrasonic annealing,and X-ray diffraction analysis displayed that the crystalline shape was changed and the crystallinity of resistant starch was improved.This study provided a reference for the industrial production of waxy rice resistant starch.
作者
曾徐睿
刘良忠
齐婷
朱哲
ZENG Xurui;LIU Liangzhong;QI Ting;ZHU Zhe(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Wuhan Longfengyuan Biotechnology Co.,Ltd.,Wuhan 430040,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期292-299,共8页
Science and Technology of Food Industry
基金
国家重点研发项目(SQ2018YFC200044)。
关键词
抗性淀粉
糯米淀粉
超声-退火法
响应面
理化性质
resistant starch
waxy rice starch
ultrasonic annealing method
response surface
physicochemical properties