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投稿时间：2019-07-20
投稿时间：2019-07-20
中文摘要: 为扩大山药淀粉的应用范围，该研究以山药原淀粉为原料，以抗性淀粉含量为指标，通过响应面法优化交联淀粉的制备工艺：反应pH值为10，反应时间为3.3 h，反应温度为48℃，所得交联淀粉中抗性淀粉含量由20%提高到38%。然后，对交联淀粉进行系统表征。结果显示，与山药原淀粉相比，交联淀粉的溶解度、膨胀力、糊透明度、体外可消化性、颜色值、黏附性、弹性、胶黏性与咀嚼性降低，而耐酸性、耐剪切性、冻融稳定性、糊化温度、抗老化性和硬度升高。交联淀粉结构的有序程度下降；晶体仍为A型，相对结晶度有所提高；颗粒形态发生明显变化，少许颗粒发生聚集。因此，山药交联淀粉与原淀粉的性质差异很大，这有助于扩大山药淀粉在食品行业的应用范围。
Abstract:In order to expand the application range of yam starch，the preparation process of cross-linked starch was optimized by response surface methodology in this study，using yam raw starch as material and resistant starch content as index.The optimized conditions were as follows：reaction pH 10，reaction time 3.3 h，reaction temperature 48℃，and the resistant starch content increased from 20%to 38%in cross-linked starch obtained.Then，the cross-linked starch was characterized.In comparison with yam raw starch，the solubility，swelling power，paste transparency，in vitro digestibility，color value，adhesiveness，elasticity，stickiness and chewiness of cross-linked starch decreased.On the other hand，the acid resistance，shear stability，freezethaw stability，gelatinization temperature，aging resistance and hardness of cross-linked starch increased.The orderliness of cross-linked starch structure decreased.The crystal was still a-type and relative crystallinity increased.The morphology of cross-linked starch granules apparently changed，and some granules aggregated.Therefore，the properties of cross-linked starch differed greatly from those of raw starch，which could expand the application scope of yam starch in food industry.
文章编号：202016004 中图分类号： 文献标志码：
基金项目:河北省现代农业产业技术体系蔬菜产业创新团队建设项目（HBCT2018030208）
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