摘要
[目的]提高马铃薯抗性淀粉的得率。[方法]以马铃薯淀粉为试验材料,以抗性淀粉得率作为评价指标,通过正交试验得出马铃薯抗性淀粉最优制备条件。[结果]结果表明,马铃薯抗性淀粉最优制备条件为:淀粉乳浓度30%,淀粉乳pH值6,压热温度120℃,压热时间40 min,抗性淀粉得率9.77%。[结论]加热-冷却处理次数对抗性淀粉的形成影响很大。随着次数的增加,抗性淀粉形成量也增加。
[Objective] The aim of the research was to increase the yield of potato resistant starch. [Method] With potato starch as materials and the yield of resistant starch as evaluation index, the optimum preparation conditions for potato resistant starch were obtained through orthogonal test. [ Result ] The optimum preparation conditions for potato resistant starch were as follows： starch milk concentration was 30 %, pH value of starch milk was 6, hot-press temperature was 120 %, autoclaving time was 40 min and the yield of resistant starch was 9.77 %. [Conclusion] The times of heating- cooling treatment had greater effects on the formation of resistant starch. With the increasing of times, the quantity, of the formed resistant starch was also increased.
出处
《安徽农业科学》
CAS
北大核心
2008年第1期314-315,共2页
Journal of Anhui Agricultural Sciences
基金
2004年度淮阴工学院科研基金资助项目(250027-22)
关键词
马铃薯淀粉
抗性淀粉
压热处理
Potato starch
Resistant starch
Hot-press treatment
