FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (22): 11-15.doi: 10.7506/spkx1002-6630-201122003

• Processing Technology • Previous Articles     Next Articles

Response Surface Methodology for Optimization of Maize Resistant Starch Preparation with Pullulanase

ZHANG Huan-xin1,2,YU Bo1,JIN Zheng-yu1,*   

  1. (1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, China)
  • Online:2011-11-25 Published:2011-11-11

Abstract: In this study, resistant starch was prepared from maize starch with pullulanase. Based on one-factor-at-a-time experiments, the main parameters of pullulanase hydrolysis were investigated by response surface methodology (RSM), including reaction temperature, pH value, reaction time, and pullulanase amount, and a mathematical model describing resistant starch yield was developed. The optimum preparation conditions were achieved as follows: pullulanase amount 12.8 ASPU/g, reaction temperature 46.2 ℃, reaction time 32 h, pH 5.0. Under these conditions, the yield of the maize resistant starch is 46.2%.

Key words: resistant starch, pullulanase, maize starch, response surface methodology (RSM)

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