抗消化玉米淀粉柠檬酸酯制备工艺优化

李光磊; 庞玲玲; 郭延成; 李一卓; 孙俊良

doi:10.13386/j.issn1002-0306.2013.23.047

抗消化玉米淀粉柠檬酸酯制备工艺优化

河南科技学院食品学院

基金项目:

河南省重点科技攻关项目(122102110113)；

详细信息

作者简介:
李光磊 (1970-) , 男, 博士, 教授, 研究方向:淀粉科学。;

中图分类号: TS236.9
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出版历程
- 收稿日期: 2013-06-30

Optimization of the preparation technology of digestion resistance corn starch citrate

School of Food Science, Henan Institute of Science and Technology

摘要

摘要: 为了提高淀粉抗消化水平,本文以淀粉抗消化性为评价指标,对玉米淀粉柠檬酸酯制备工艺进行了优化。在单因素实验的基础上,选取柠檬酸添加量、反应pH、尿素添加量、酯化温度4个因素进行响应面法组合设计。结果表明,抗消化玉米淀粉柠檬酸酯最佳制备工艺条件为:柠檬酸添加量11.3%(占干玉米淀粉质量分数)、尿素添加量4.7%(占干玉米淀粉质量分数),反应pH2.8,酯化温度138℃。在最佳工艺条件下制备的玉米淀粉柠檬酸酯其淀粉抗消化性为94.13%±0.05%。
- 玉米淀粉柠檬酸酯 /
- 抗消化性 /
- 优化
Abstract: In order to improve the starch indigestibility, the preparation of digestion resistance corn starch citrate was investigated.On the basis of the results of single factor experiment, citric acid concentration, pH, urea concentration, and phosphorylation temperature were analysed in central composite design to optimize the starch indigestibility.Results showed that the optimum preparation technology required 11.3% concentration in citric acid, a pH of 2.8, urea concentration 4.7%, and phosphorylation temperature 138℃.Under these conditions, the verified value of the starch digestion resistance produced by the resulting corn starch citrate was yield of 94.13% ± 0.05%.
- corn starch citrate /
- indigestibility /
- optimization

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参考文献(19)

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抗消化玉米淀粉柠檬酸酯制备工艺优化

作者简介: 李光磊 (1970-) , 男, 博士, 教授, 研究方向:淀粉科学。;

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Optimization of the preparation technology of digestion resistance corn starch citrate

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目录

作者简介:
李光磊 (1970-) , 男, 博士, 教授, 研究方向:淀粉科学。;