| 酶法制备玉米缓慢消化淀粉的工艺条件优化 |
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| 引用本文： | 闵伟红,刘 舟,姜宏宇,方 丽,马井喜.酶法制备玉米缓慢消化淀粉的工艺条件优化[J].农业工程学报,2009,25(6):296-300. |
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| 作者姓名： | 闵伟红 刘 舟 姜宏宇 方 丽 马井喜 |
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| 作者单位： | 1. 吉林农业大学食品科学与工程学院,长春,130118
2. 吉林农业大学发展学院生物食品学院,长春,130600 |
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| 基金项目： | 国家“十一五”科技支撑项目（2006BAD05A00）；吉林省科技厅资助项目（20061112） |
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| 摘 要： | 缓慢消化淀粉是一种新型功能性淀粉，具有多种生理功能。该文以蜡质玉米淀粉为原料，采用酶控制降解技术及湿热-冷却技术制备缓慢消化淀粉，确定其优化工艺条件。研究结果表明：普鲁兰酶用量9 U/g，酶作用时间7 h，淀粉乳浓度12.5%，热处理时间50 min，热处理温度110℃，储藏温度1℃，储藏时间2 d，烘干温度60℃，并在此条件下进行3次重复试验，缓慢消化淀粉得率为27.33%。
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| 关 键 词： | 缓慢消化淀粉，湿热-冷却技术，优化 |
| 收稿时间： | 2008/9/24 0:00:00 |
| 修稿时间： | 2008/12/26 0:00:00 |
Optimization of technology for production of maize slowly digestible starch by enzymatic method |
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| Min Weihong,Liu Zhou,Jiang Hongyu,Fang Li and Ma Jingxi.Optimization of technology for production of maize slowly digestible starch by enzymatic method[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(6):296-300. |
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| Authors: | Min Weihong Liu Zhou Jiang Hongyu Fang Li and Ma Jingxi |
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| Institution: | 1.Food Science and Engineering College of Jilin Agricultural University;Changchun 130118;China;2.Biology-Food School of the Development College of Jilin Agricultural University;Changchun 130600;China |
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| Abstract: | The slowly digestible starch is a new-type functional starch and it has many kinds of physiological functions. Waxy maize starch was taken as raw materials.Enzyme modified technology and moist heat-cooling technology were used to make slowly digestible starch and determine its optimized technological conditions.The results showed that the pullulanase concentration was 9 U/g,the enzyme reaction time was seven hours,the concentration of starch was 12.5%, the heat treatment time was 50 minutes,heat treatment t... |
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| Keywords: | slowly digestible starch moist heat-cooling technology optimization |
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