食品科学 ›› 2010, Vol. 31 ›› Issue (16): 21-23.doi: 10.7506/spkx1002-6630-201016005

• 工艺技术 • 上一篇    下一篇

微波水解小麦B-淀粉及其制备焦糖色素的研究

陈洪兴1,2,顾正彪1,房 健2,余晓红2,刘汉文2   

  1. 1.江南大学食品学院 2.盐城工学院
  • 收稿日期:2009-12-22 出版日期:2010-08-25 发布日期:2010-12-29
  • 通讯作者: 余晓红 E-mail:yxh1127@163.com
  • 基金资助:

    江苏省高校自然科学研究项目(09KJB550004)

Microwave-assisted Acid Hydrolysis of Wheat B-starch and Preparation of Caramel Pigment from the Hydrolysate

CHEN Hong-xing1,2,GU Zheng-biao1,FANG Jian2,YU Xiao-hong2,LIU Han-wen2   

  1. 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
    2. Yancheng Institute of Technology, Yancheng 224051, China
  • Received:2009-12-22 Online:2010-08-25 Published:2010-12-29
  • Contact: YU Xiao-hong E-mail:yxh1127@163.com

摘要:

微波辐射条件下酸法水解小麦B- 淀粉,并以水解液为原料,制备焦糖色素。与常规加热相比,微波辐射能使小麦B- 淀粉水解更彻底,且反应速度大大提高; NaCl、KCl、FeCl3、MgCl2 等金属盐溶液能促进小麦B- 淀粉的酸水解,微波功率580W 时,在0.05% HCl 溶液中,这些盐能使小麦B- 淀粉在6~8min 内快速水解。在水解液中加入4.0%(m/m,以-NH2 占水解液中还原糖含量的质量分数计)的氨水,可制得色率为28947EBC单位的焦糖色素。

关键词: 小麦B-淀粉, 水解, 微波辐射, 焦糖色素

Abstract:

Under the assistance of microwave irradiation, wheat B-starch was hydrolyzed with HCl solution, and the hydrolysate was used to prepare caramel pigment. Wheat B-starch exhibited more nearly complete hydrolysis under the assistance of microwave irradiation in comparison with routine heat treatment, with a much faster reaction rate. Some metal ions such as NaCl, KCl, FeCl3 and MgCl2 had promotional effect on the acid hydrolysis of wheat B-starch. In the presence of each of these salts in 0.05% HCl, wheat B-starch could be completely hydrolyzed in 6 to 8 minutes when microwave power of 580 W was used. A caramel pigment with a color intensity of 28947 EBC units was obtained by adding 4.0% aqueous ammonia (expressed as mass ratio of amino groups to reducing sugar content in the hydrolysate) to the wheat B-starch hydrolysate.

Key words: wheat B-starch, hydrolysis, microwave irradiation, caramel pigment

中图分类号: