摘要
以小麦淀粉为原料,抗性淀粉得率为指标,采用超声波-酶法制备小麦RS3型抗性淀粉,在优化的超声波作用条件(淀粉乳浓度15%,超声波功率225W,超声温度50℃,超声作用时间50min)基础上,通过单因素及正交试验确定最佳的酶解工艺:耐高温α-淀粉酶添加量1U/g干淀粉,耐高温α-淀粉酶作用时间20 min,普鲁兰酶添加量10 U/g干淀粉,普鲁兰酶酶解温度50℃,酶解时间7 h。经反复验证,超声波-酶法制备小麦RS3型抗性淀粉得率为13.155%。
In order to determine the optimal conditions of resistant starch from wheat prepared by ultrasonic wave-enzyme method based on the optimal ultrasonic wave conditions （concentration of starch 15％,ultrasonic power 225W,ultrasonic treatment temperature 50℃ and treatment time 50min）,a single factor and orthogonal experiments of enzyme solutions were explored.The results showed that the optimal conditions were as follows：high temperature resistantα-amylase amount of 1U/g dry starch,high temperature resistantα-amylase reactiontime 20min,pullulanase amount 10U/g of dry starch,pullulanase raction time 7h,pullulanase action temperature 50℃.Under the above conditionsand by the repeatedvalid ation,RS yield was 13.155％.
出处
《中国食品添加剂》
CAS
北大核心
2013年第6期113-118,共6页
China Food Additives
