响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究

doi:10.7506/spkx1002-6630-201308015

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 76-81.doi: 10.7506/spkx1002-6630-201308015

响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究

郭丽邬应龙

四川农业大学食品学院，四川雅安 625014

收稿日期:2011-12-16 修回日期:2013-03-18 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 邬应龙 E-mail:wuyinglong99@163.com
基金资助:
四川省科技支撑计划项目

Preparation and in vitro Digestibility of Cross-linked Potato Starch

GUO Li，WU Ying-long

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Received:2011-12-16 Revised:2013-03-18 Online:2013-04-25 Published:2013-05-07

摘要/Abstract

摘要： 以马铃薯淀粉为原料，三偏磷酸钠(STMP)和三聚磷酸钠(STPP)以质量比99:1的比例混合作为交联剂，制备交联马铃薯淀粉。以结合磷含量为指标，交联剂用量、反应pH值、反应温度和反应时间为因素，运用响应面法进行优化，确定最优工艺条件为交联剂用量为淀粉干质量的16%、反应时间4.5h、反应pH11.5、反应温度55℃；在最优工艺条件的基础上，通过改变交联剂用量制备一系列不同结合磷含量的交联淀粉并研究它们的体外消化性质。结果表明，随着交联马铃薯淀粉结合磷含量的增加，其所含的抗性淀粉也随之增加。

关键词: 马铃薯淀粉, 交联淀粉, 消化性

Abstract: Cross-linked starch was prepared with potato starch as raw material and sodium trimetaphosophate (STMP) and sodium tripolyphosphate (STPP) as cross-linking agent at the mass ratio of 99:1. Effects of cross-linking agent amount, cross-linking pH, reaction temperature and reaction time on phosphorus content were studied. Response surface methodology was employed to optimize the process parameters. The optimal reaction conditions were determined as follows: the crosslinking agent amount of 16%, reaction time of 4.5 h, cross-linking pH of 11.5 and reaction temperature of 55 ℃. A series of cross-linking starches with various phosphorus contents were prepared by changing cross-linking agent amount on the basis of optimal reaction conditions. In vitro digestibility of the cross-linked potato starch was conducted. Therefore, the amount of total resistant starch revealed an increase with the increase of phosphorus content.

Key words: potato starch, cross-linked starch, digestibility

中图分类号:

TS235.2

郭丽邬应龙. 响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究[J]. 食品科学, 2013, 34(8): 76-81.

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响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究

Preparation and in vitro Digestibility of Cross-linked Potato Starch

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