摘要
利用响应曲面分析法对藕淀粉增抗工艺进行了优化。通过预实验确定最佳淀粉乳浓度为8%。凭借单因素实验确定了普鲁兰酶用量、普鲁兰酶酶解时间、酸解时间三个实验因素的取值范围。利用响应曲面分析法得知,在三个因素中普鲁兰酶用量对抗性淀粉产率的影响最为显著,酶解时间影响最小,确定的最佳生产工艺:普鲁兰酶用量为45·1ASPU/g藕原料淀粉、酶解时间为58·2min和酸解时间为3·04h。据此工艺参数制得藕抗性淀粉含量达到12·3%。
The resistance-boosting technology of lotus root starch was optimized by response surface analysis. Through the preparation of experiments, the best concentration of starch milk was determined 8%, then the ranges of the dose of pullulance, proteolytic enzyme time and acid enzyme time were confirmed through single factor experiment.Using response surface methodology, it is respectively concluded that the dose of pullulance has a significant influence on the rate of resistance starch, but proteolytic enzyme time impact the smallest.And the optimal parameters were as follow, the dose of pullulance 45.1ASPU/g dry starch, proteolytic enzyme time 58.2min and acid enzyme time 3.04h.Under the conditions, the content of resistant starch respectively was 12.3%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期158-160,164,共4页
Science and Technology of Food Industry
基金
浙江省科技攻关计划项目(2007C22005)
关键词
藕淀粉
增抗
抗性淀粉
响应面法
lotus root starch
resistance-boosting
resistant starch
response surface method
