期刊文献+

酶法制备菠萝蜜籽抗性淀粉的工艺优化及特性研究 预览

Study on the process optimization and characteristics of jackfruit seed resistant starch prepared by enzymatic method
在线阅读 下载PDF
收藏 分享 导出
摘要 采用压热后普鲁兰酶脱支法制备菠萝蜜籽抗性淀粉。利用单因素和L9(3^4)正交试验对工艺参数进行优化,得出最佳制备工艺条件为淀粉乳浓度15%,加酶量15 ASPU/g,酶处理时间24h,老化时间24h时抗性淀粉的含量最高。抗性淀粉含量为25.82%。菠萝蜜籽淀粉处理量后变成有大量微孔通道的片状,晶型由A型变成B+V型,糊化温度范围变宽,糊化焓值降低。 Resistant starch of jackfruit seeds was prepared by autoclaning treatment and debranching of pullulanase. The processing parameters were optimized by single factor and L9(3^4) orthogonal test. The results showed that the optimum preparation conditions of resistant starch from jackfruit seeds were as follows: 15 % starch milk, 15 ASPU/g enzyme addition, 24h enzyme treatment time and 24h aging time. The content of resistant starch was 25.82 %. After treatment, the starch of jackfruit seeds became flakes with a large number of microporous channels, and the crystalline form changed from A to B+V. The gelatinization temperature range became wider and the gelatinization enthalpy decreased.
作者 方桂红 陶宇 邓小宝 高群玉 FANG Gui-hong;TAO Yu;DENG Xiao-bao;GAO Qun-yu(Hainan Medicine University,Haikou 571199,Hainan,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,Guangdong,China)
出处 《粮食与油脂》 北大核心 2019年第4期23-27,共5页 Cereals & Oils
基金 海南省自然科学基金面上项目(817142).
关键词 菠萝蜜 抗性淀粉 酶法 jackfruit resistant starch enzymatic method
作者简介 方桂红(1980-),女,副教授,硕士,研究方向为功能性碳水化合物;通信作者:高群玉(1965-),女,教授,博士生导师,博士,研究方向为功能碳水化合物材料理论与技术。
  • 相关文献

参考文献1

二级参考文献6

投稿分析

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部 意见反馈