食品科学 ›› 2004, Vol. 25 ›› Issue (9): 121-124.

• 工艺技术 • 上一篇    下一篇

玉米抗消化淀粉的制备及物理性质研究

 张钟, 魏小波   

  • 出版日期:2004-09-15 发布日期:2011-10-24

Study on Retrograding Process and Physical Characteristics of Retrograded Starch

 ZHANG  Zhong, WEI  Xiao-Bo   

  • Online:2004-09-15 Published:2011-10-24

摘要: 以玉米淀粉为原料制备回生淀粉(RS3),用正交试验的方法确定最佳制备工艺。同时研究了RS3的一些常见的物理性质。实验结果表明:在影响RS3生成的四个因素加水量、糊化时间、回生温度和回生时间中,糊化时间和回生时间对产率的影响较大,而加水量和回生温度的影响较小。得出加水量是淀粉质量的3倍,糊化时间为1h,回生温度为3℃,回生时间为36h的最佳工艺。物理性质研究得出的结论为RS3淀粉颗粒形状不规则且颗粒小,溶胀性也较小,适合一般的重力沉降和离心沉降,酸对RS3沉降速度影响不大。

关键词: 玉米, 抗消化淀粉, 制备工艺, 物理性质

Abstract: Retrograded starch(RS3) was produced by raw starch corn. Some common physical characteristics of RS3 were studiedat the same time. The experiment results showed that the four influencing factors affecting RS3 yield were water added, pastingtime, retrograding time and temperature. The retrograding yield rate was heavily affected by the paste time and retrograding time,while water added and retrograding temperature showed little effect on yield rate. The optimum conditions of retrograding processwere obtained by using orthogonal design of L9(34) as follows: 3 times water added, pasting time 1h, retrograding temperature3℃, and retrograding time 36h. The physical characteristics study on RS3 showed that: when RS3 granules were small and irregularand water holding expansibility was also low, it was suitable for gravity precipitating and centrifugation precipitating. There wasno influence on precipitating speed while acid was added.

Key words: corn, RS3(retrograded starch), producing technique, physical, characteristics