摘要
以速冻鲜莲为原料,用微波法制备RS3型莲子抗性淀粉;在单因素试验的基础上,运用正交试验设计法优化莲子抗性淀粉工艺参数。试验结果表明,影响莲子抗性淀粉得率的主次因素顺序为:淀粉乳浓度>微波时间>微波功率。经优化后的最佳制备工艺条件为莲子淀粉乳液浓度15%,微波时间120 s,微波功率640 W,在此工艺条件下莲子抗性淀粉得率为39.53%,其得率虽低于压热法和超声波辅助压热法,但所需时间较短,操作简单,适合用于抗性淀粉的工业化生产或大批量制备。
Lotus seed native starch was applied to prepare lotus seed retrograded starch and used as raw material by microwave method. The process parameters of lotus seed resistant starch were optimized by using single factor and orthogonal optimization analysis. The results indicated that starch concentration had the greatest impact on the yield of lotus seed resistant starch, microwave treatment time and microwave power was followed.The best conditions for microwave preparation were starch concentration 15%, microwave treatment time 120 s, microwave power 640 W, the yield of resistant starch was 39.56%under these conditions, less than autoclaving and ultrasonic-autoclaving process. However,with microwaving process, lotus seed resistant starch was easy to acquire and needed shortest time,it can be used wildly in industrial applications or large quantities of preparation in the laboratory.
出处
《热带农业科学》
2015年第6期66-71,共6页
Chinese Journal of Tropical Agriculture
基金
国家自然科学基金资助项目(No.31301441)
福建省自然科学基金资助项目(No.2011J01080)
关键词
莲子
抗性淀粉
微波
lotus seeds
resistant starch
microwave
作者简介
林姗（1990-），女，硕士研究生，主要研究方向为食品营养与化学。
通讯作者：张怡，女，博士，副教授，硕士生导师，主要研究方向为天然活性成分的提取、分离以及其功能性评价；E—mail：zyifst@163．com。
