柠檬酸酯化青麦仁淀粉的制备及其消化性能的研究

Study on Preparation and Digestive Performance of Citric Acid Modified Green Wheat Kernel Starch

采用干热法制备柠檬酸酯化青麦仁淀粉,探究柠檬酸与淀粉质量比、溶液pH、反应时间以及反应温度对柠檬酸淀粉酯取代度的影响,通过响应面优化试验获得最佳制备工艺,并分析制得的柠檬酸淀粉酯的消化性能。结果表明,最佳工艺条件为柠檬酸与淀粉质量比0.5、溶液pH2.0、反应时间5.1h、反应温度130℃,此时青麦仁柠檬酸淀粉酯的取代度达0.481。与原淀粉相比,柠檬酸酯化使得青麦仁淀粉的抗消化性增强,且抗消化性能与取代度呈正相关。

Citrated green wheat kernel starch was prepared using a dry heat method,and the effects of citric acid to starch mass ratio,solution pH,reaction time,and reaction temperature on the degree of substitution of citric acid starch ester were investigated.The optimal preparation process was obtained through response surface optimization experiments,and the digestibility of the obtained citric acid starch ester was analyzed.The results showed that the optimal process conditions were as follows:the mass ratio of citric acid to starch was 0.5,the solution pH was 2.0,the reaction time was 5.1 hours,and the reaction temperature was 130℃.At this time,the degree of substitution of green wheat kernel citric acid starch ester reached 0.481.Compared with raw starch,citric acid esterification enhances the anti-digestibility of green wheat kernel starch,and the anti-digestibility is positively correlated with the degree of substitution.