| 电解法和微波法联合处理提高甘薯淀粉回生率 |
| |
| 引用本文： | 连喜军,钱瑞,刘敬,赵娟,肖学勇,刘洋.电解法和微波法联合处理提高甘薯淀粉回生率[J].西部粮油科技,2011(5):51-54. |
| |
| 作者姓名： | 连喜军 钱瑞 刘敬 赵娟 肖学勇 刘洋 |
| |
| 作者单位： | 天津商业大学食品科学与工程系天津市食品生物技术重点实验室,天津300134 |
| |
| 摘 要： | 以甘薯淀粉为原料,采用电解、微波复合法制备回生抗性淀粉;以抗性淀粉制备率为考察指标,讨论微波、电解顺序对回生抗性淀粉制备产率的影响。最佳工艺为：淀粉→糊化→高压→微波→电解→老化→酶解→离心→干燥;最佳工艺参数：淀粉乳质量浓度50 g/L,高压温度120℃,高压时间30 min,糊化温度90℃,糊化时间30min,微波功率400 W,处理时间4 min,电解电压90 V,电解时间2 min,老化温度4℃,老化时间12 h。在此工艺条件下,甘薯回生抗性淀粉产率为24%,比空白组12%产率提高了1倍。
|
| 关 键 词： | 甘薯 回生淀粉 微波 电解 |
Increasing Retrogradation Rate of Sweet Potato Starch by Method of Combined Electrolysis and Microwave Treatment |
| |
| LIAN Xijun,QIAN Rui,LIU Jing,ZHAO Juan,XIAO Xueying,LIU Yang.Increasing Retrogradation Rate of Sweet Potato Starch by Method of Combined Electrolysis and Microwave Treatment[J].China Western Cereals & Oils Technology,2011(5):51-54. |
| |
| Authors: | LIAN Xijun QIAN Rui LIU Jing ZHAO Juan XIAO Xueying LIU Yang |
| |
| Affiliation: | (The Tianjin Key Laboratory of Food Biotechnology,Department of Food Science and Engineering, Tianjin University of Commerce,Tianjin 300134) |
| |
| Abstract: | Taking sweet potato starch as raw material and retrogradation rate as an inspection target,the effects of sequence of microwave wave and electrolysis treatments on retrogradation rate of sweet potato were discussed in this experiment.The best process sequence was： Starch→ Pasting → Autoclaving → Microwave → Electrolysis → Aging → Hydrolysis → Centrifugal →Drying and the best technical factors were： ratio of starch and water 5%,high-pressured temperature and treating time 120 ℃,30 min,pasting temperature and treating time 90 ℃,30 min,microwave power and treating time 400 W,4 min,Electrolytic voltage and treating time 90 V,2 min,aging temperature 4 ℃,aging time 12 h.The highest retrogradation rate of sweet potato starch at the optimum conditions was 24%,which was 100% higher than that of control group 12%. |
| |
| Keywords: | sweet potato retrograded starch microwave electrolysis |
| 本文献已被 维普 等数据库收录！ |
|
