压热法制备鹰嘴豆抗性淀粉的研究

发布时间：2018-02-21 00:14

  本文关键词： 鹰嘴豆 抗性淀粉 压热法 响应面　出处：《新疆农业科学》2016年12期 　论文类型：期刊论文

【摘要】：【目的】利用压热提取技术结合响应面分析法,优化鹰嘴豆中抗性淀粉的提取工艺。【方法】以鹰嘴豆淀粉为原料,采用压热法制备鹰嘴豆抗性淀粉的最佳工艺参数。研究淀粉浆质量浓度、压热温度、压热时间、冷藏时间四个因素对鹰嘴豆抗性淀粉提取率的影响,并采用Box-Behnken试验设计优化鹰嘴豆抗性淀粉的最佳提取工艺。【结果】鹰嘴豆抗性淀粉的最佳提取工艺条件为:淀粉浆质量浓度21%、压热温度120℃、压热时间41 min。在此条件下,鹰嘴豆抗性淀粉的提取率为13.76%。【结论】鹰嘴豆抗性淀粉的提取率与理论值比较接近,响应面模型与实际情况拟合良好,为鹰嘴豆抗性淀粉的工业化生产提供了基础。
[Abstract]:[objective] to optimize the extraction process of resistant starch from chickpea by pressure heat extraction and response surface analysis. [methods] Chickpea starch was used as raw material. The optimum process parameters for the preparation of chickpea resistant starch by pressure calorimetry were studied. The effects of starch concentration, temperature, time and refrigeration time on the extraction rate of chickpea resistant starch were studied. The optimum extraction technology of chickpea resistant starch was designed and optimized by Box-Behnken test. [results] the optimum extraction conditions of chickpea resistant starch were as follows: starch pulp concentration 21, pressing heat temperature 120 鈩，

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