摘要
采用酸变性和沸水浴方法,对大米淀粉进行处理,以抗性淀粉得率作为评价指标,通过响应面试验和分析,得到制备大米抗性淀粉的最佳工艺条件为:酸解时间2.39 h,酸用量1.54%,水与淀粉的比例8.96∶1,沸水浴时间2.17 h.
Rice resistant starch was prepared by acid-modifying and heat-moisture treatments. The success of the method was estimated by output of resistant starch. A response surface analysis （RSA） was conducted, the result shows that the optimum conditions of preparing rice resistant starch were： acid-modification time 2.39 h, dosage of hydrochloric acid 1.54% ,ratio between water and starch 8.96：1 ,heat-moisture time 2.17 h.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第6期43-46,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
大米淀粉
抗性淀粉
酸变性
水热处理
响应面分析
rice starch
resistant starch
acid-modification
heat-moisture
response surface analysis
