压热法制备甘薯抗性淀粉的工艺优化
|
摘要
利用压热法结合响应面分析法,优化甘薯抗性淀粉的制备工艺。以甘薯全粉为原料,研究全粉乳质量分数、pH、压热温度、压热时间、冷藏时间对甘薯抗性淀粉得率的影响。结果表明,响应面分析法得到甘薯抗性淀粉的最佳制备工艺条件为:全粉乳质量分数25.50%、p H7.30、压热温度120℃、压热时间31.20 min、冷藏时间24 h。在此条件下,甘薯抗性淀粉的得率为9.41%,与理论值较为接近,响应面模型与实际情况拟合良好,为获得甘薯抗性淀粉的工业化生产提供了参考。
The preparation of resistant starch of sweet potato was optimized by the combination of thermal-press processing and response surface analysis.Using sweet potato powder as raw material,the effects of sweet potato powder concentration,p H,thermal-press temperature,thermal-press time and refrigerating time on the yield of resistant starch of sweet potato were studied.Results showed that,the optimal conditions of preparing resistant starch of sweet potato with response surface methodology were as follows:Sweet potato powder concentration 25.50%,p H7.30,thermal-press temperature 120 ℃,thermalpress time 31.20 min,refrigerating time 24 h.Under these conditions,the yield of resistant starch of sweet potato was 9.41%.The yield of resistant starch of sweet potato was close to the theoretical value,and the response surface model fitted well with the actual situation,which would provide a reference for the industrialized production of resistant starch of sweet potato.
The preparation of resistant starch of sweet potato was optimized by the combination of thermal-press processing and response surface analysis.Using sweet potato powder as raw material,the effects of sweet potato powder concentration,p H,thermal-press temperature,thermal-press time and refrigerating time on the yield of resistant starch of sweet potato were studied.Results showed that,the optimal conditions of preparing resistant starch of sweet potato with response surface methodology were as follows:Sweet potato powder concentration 25.50%,p H7.30,thermal-press temperature 120 ℃,thermalpress time 31.20 min,refrigerating time 24 h.Under these conditions,the yield of resistant starch of sweet potato was 9.41%.The yield of resistant starch of sweet potato was close to the theoretical value,and the response surface model fitted well with the actual situation,which would provide a reference for the industrialized production of resistant starch of sweet potato.
引文
[1]张鹏.作物木薯和甘薯种质资源与种植基地标准[C].上海:源技术路线标准体系建设论坛论文集,2008.
[2]中国作物学会.作物学学科发展报告[M].北京:中国科学技术出版社,2008.
[3]江阳,成均.甘薯的营养成分及其保健功效研究进展[J].中国农业科技导报,2010,12(4):56-61.
[4]李光磊,李飞,陈梦雪.甘薯全粉的制备工艺及研究[J].农业科技与装备,2015(8):46-53.
[5]Niba L L.Resistant starch:A potential functional food ingredient[J].Nutrition and Food Science,2002,32:62-67.
[6]扶雄,黄强.食用变性淀粉[M].北京:中国轻工业出版社,2016.
[7]王怡,陈祖琴,李萍.抗性淀粉的制备、生理功能及应用[J].食品工业科技,2017,2(38):396-400.
[8]Raigond P,Ezekiel R,Raigond B.Resistant starch in food:Areview[J].Journal of the Science of Food and Agriculture,2015,95(10):1968-1978.
[9]Higgins J A.Resistant starch and energy balance:Impact on weight loss and maintenace[J].Critical Reviews in Food Science Nutrition,2014,54(9):1158-1166.
[10]Shen R L,Zhang W L,Dong J L,et al.Sorghum resistant starch reduces adiposity in high-fat diet-induced over-weight and obses rats via mechanisms involving adipokines and intestinal flora[J].Food and Agricultural Immunology,2015,26(1):120-130.
[11]白永亮,陈庆发,杜冰,等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,33(16):318-323.
[12]朱木林.甘薯抗性淀粉的制备工艺及性质研究[D].杭州:浙江农林大学,2014.
[13]卞科,李雅楠,关二旗.甘薯抗性淀粉的制备工艺及应用研究进展[J].河南工业大学学报:自然科学版,2017,2(38):122-127.
[14]李云云.甘薯抗性淀粉RS4的制备及其理化性质研究[D].广州:华南理工大学,2013.
[15]Goni I,Garcia-dizl.Analysis of resistant starch:a method for foods and food product[J].Food Chemistry,1996,56(4):445-449.
[16]宋洪波,张丽芳,安凤平,等.压热法制备淮山药抗性淀粉及其消化性[J].中国食品学报,2014,7(14):59-65.
[17]阮思莲,马岁详,吴枭锜,等.压热法制备紫山药抗性淀粉[J].安徽农业科学,2015,43(7):293-295.
[18]牛春艳,林静.压热法制备玉米抗性淀粉的研究[J].吉林农业科技学院学报,2016,4(25):13-14,46.
[19]张涛铄,李鸿梅,高雅文,等.压热法制备橡子抗性淀粉[J].食品工业,2016,37(11):117-121.
[20]Vodovotz Y,Chinachoti P.Glassy-rubbery transition and recrystallization during aging of wheat starch gels[J].Journal of Agricultural and Food Chemistry,1998,46(2):446-453.
[21]Muralidhar R V,Chirumamila R R,Marchant R,et al.Aresponse surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9:17-23.
[22]姚慧,吕佼,欧阳杰,等.响应面法优化板栗抗性淀粉制备工艺[J].中国粮油学报,2016,31(12):132-137.
[23]周虹,张超凡,张亚,等.甘薯新品种湘薯98的选育及栽培技术[J].湖南农业科学,2016,(11):8-10.
[24]欧阳梦云,王燕,赵传文.RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响[J].食品与机械,2017,33(8):14-18.
[25]Escarpa A,Gonzalez M C,Morales M D,et al.An approach to the influence of nutrients and other food constituents on resistant starch formation[J].Food Chem,1997,60(4):527-53.
[26]Eliasson A C,Finstad H,Ljunger G.A study of starch lipid interactions for some native and modified maizestarch.1988,40:95-100.
[27]张丽娜,张梦琴,张云峰.甘薯抗性淀粉的制备[J].中国粮油学报,2007,22(4):63-65.
[2]中国作物学会.作物学学科发展报告[M].北京:中国科学技术出版社,2008.
[3]江阳,成均.甘薯的营养成分及其保健功效研究进展[J].中国农业科技导报,2010,12(4):56-61.
[4]李光磊,李飞,陈梦雪.甘薯全粉的制备工艺及研究[J].农业科技与装备,2015(8):46-53.
[5]Niba L L.Resistant starch:A potential functional food ingredient[J].Nutrition and Food Science,2002,32:62-67.
[6]扶雄,黄强.食用变性淀粉[M].北京:中国轻工业出版社,2016.
[7]王怡,陈祖琴,李萍.抗性淀粉的制备、生理功能及应用[J].食品工业科技,2017,2(38):396-400.
[8]Raigond P,Ezekiel R,Raigond B.Resistant starch in food:Areview[J].Journal of the Science of Food and Agriculture,2015,95(10):1968-1978.
[9]Higgins J A.Resistant starch and energy balance:Impact on weight loss and maintenace[J].Critical Reviews in Food Science Nutrition,2014,54(9):1158-1166.
[10]Shen R L,Zhang W L,Dong J L,et al.Sorghum resistant starch reduces adiposity in high-fat diet-induced over-weight and obses rats via mechanisms involving adipokines and intestinal flora[J].Food and Agricultural Immunology,2015,26(1):120-130.
[11]白永亮,陈庆发,杜冰,等.香蕉抗性淀粉保健酸奶的研制[J].食品科学,2012,33(16):318-323.
[12]朱木林.甘薯抗性淀粉的制备工艺及性质研究[D].杭州:浙江农林大学,2014.
[13]卞科,李雅楠,关二旗.甘薯抗性淀粉的制备工艺及应用研究进展[J].河南工业大学学报:自然科学版,2017,2(38):122-127.
[14]李云云.甘薯抗性淀粉RS4的制备及其理化性质研究[D].广州:华南理工大学,2013.
[15]Goni I,Garcia-dizl.Analysis of resistant starch:a method for foods and food product[J].Food Chemistry,1996,56(4):445-449.
[16]宋洪波,张丽芳,安凤平,等.压热法制备淮山药抗性淀粉及其消化性[J].中国食品学报,2014,7(14):59-65.
[17]阮思莲,马岁详,吴枭锜,等.压热法制备紫山药抗性淀粉[J].安徽农业科学,2015,43(7):293-295.
[18]牛春艳,林静.压热法制备玉米抗性淀粉的研究[J].吉林农业科技学院学报,2016,4(25):13-14,46.
[19]张涛铄,李鸿梅,高雅文,等.压热法制备橡子抗性淀粉[J].食品工业,2016,37(11):117-121.
[20]Vodovotz Y,Chinachoti P.Glassy-rubbery transition and recrystallization during aging of wheat starch gels[J].Journal of Agricultural and Food Chemistry,1998,46(2):446-453.
[21]Muralidhar R V,Chirumamila R R,Marchant R,et al.Aresponse surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9:17-23.
[22]姚慧,吕佼,欧阳杰,等.响应面法优化板栗抗性淀粉制备工艺[J].中国粮油学报,2016,31(12):132-137.
[23]周虹,张超凡,张亚,等.甘薯新品种湘薯98的选育及栽培技术[J].湖南农业科学,2016,(11):8-10.
[24]欧阳梦云,王燕,赵传文.RS3型籼米抗性淀粉制备方法对其结构和理化性质的影响[J].食品与机械,2017,33(8):14-18.
[25]Escarpa A,Gonzalez M C,Morales M D,et al.An approach to the influence of nutrients and other food constituents on resistant starch formation[J].Food Chem,1997,60(4):527-53.
[26]Eliasson A C,Finstad H,Ljunger G.A study of starch lipid interactions for some native and modified maizestarch.1988,40:95-100.
[27]张丽娜,张梦琴,张云峰.甘薯抗性淀粉的制备[J].中国粮油学报,2007,22(4):63-65.