马铃薯抗性淀粉压热制备条件的研究

[目的]提高马铃薯抗性淀粉的得率。[方法]以马铃薯淀粉为试验材料,以抗性淀粉得率作为评价指标,通过正交试验得出马铃薯抗性淀粉最优制备条件。[结果]结果表明,马铃薯抗性淀粉最优制备条件为:淀粉乳浓度30%,淀粉乳pH值6,压热温度120℃,压热时间40 min,抗性淀粉得率9.77%。[结论]加热-冷却处理次数对抗性淀粉的形成影响很大。随着次数的增加,抗性淀粉形成量也增加。

Study on Hot-press Preparation Conditions for Potato Resistant Starch

[Objective] The aim of the research was to increase the yield of potato resistant starch.[Method] With potato starch as materials and the yield of resistant starch as evaluation index,the optimum preparation conditions for potato resistant starch were obtained through orthogonal test.[Result] The optimum preparation conditions for potato resistant starch were as follows: starch milk concentration was 30 %,pH value of starch milk was 6,hot-press temperature was 120 ℃,autoclaving time was 40 min and the yield of resistant starch was 9.77 %.[Conclusion] The times of heating-cooling treatment had greater effects on the formation of resistant starch.With the increasing of times,the quantity of the formed resistant starch was also increased.