Microwave-assisted Enzymatic Preparation of Broken Rice Resistant Starch

doi:10.7506/spkx1002-6630-201018046

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 203-205.doi: 10.7506/spkx1002-6630-201018046

• Processing Technology • Previous Articles Next Articles

Microwave-assisted Enzymatic Preparation of Broken Rice Resistant Starch

WU Hong-yin，WANG Ze-nan*，ZHANG Xiao-rong，ZHANG Qiu-zi，LI Ying，LIU Peng

(School of Biotechnongy and Food Engineering , Hefei University of Technology, Hefei 230009, China)

Received:2010-07-03 Revised:2010-09-07 Online:2010-09-25 Published:2010-12-29
Contact: WANG Ze-nan*， E-mail:wznan@ah163.com

Abstract

Abstract:

Ultrasonic treatment followed by pullulanase hydrolysis was employed to prepare resistant starch from broken rice in the present study. The preparation process was optimized using single factor and orthogonal array design methods, the results showed that the optimal conditions for resistant starch preparation were as follows: amount of added starch paste 25 g/mL; length of microwave treatment time 90 s; enzyme loading 4.0 U/g dry starch; hydrolysis duration 2 h; and aging duration 20 h and that the yield of resistant starch was 21.81% under these conditions.

Key words: broken rice, resistant starch, pullulanase, microwave, process

CLC Number:

TS210.9

WU Hong-yin，WANG Ze-nan*，ZHANG Xiao-rong，ZHANG Qiu-zi，LI Ying，LIU Peng. Microwave-assisted Enzymatic Preparation of Broken Rice Resistant Starch[J]. FOOD SCIENCE, 2010, 31(18): 203-205.

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Microwave-assisted Enzymatic Preparation of Broken Rice Resistant Starch

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