作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2009年第12期262-264,共3页

摘　　要： 以慈姑淀粉为原料,采用酸解-微波法制备抗性淀粉。通过正交实验得到制备慈姑抗性淀粉的最佳工艺条件为:10%淀粉乳经4%HCl酸解1h,640W微波处理30s后,置于4℃条件下回生24h,抗性淀粉得率为10·99%。酸解-微波处理破坏了淀粉颗粒原有的结构,形成了连续的致密结构。 Resistant starch was prepared by acid hydrolysis-microwave method using arrowhead starch as raw material.Based on orthogonal test,the optimum conditions of preparing arrowhead resistant starch were obtained： 10% starch milk was treated at microwave with power of 640W for 30s after 4% HCI hydrolysis for 1h,and then retrograded at 4℃ for 24h.The yield of resistant starch was 10.99%.Acid hydrolysis-microwave treatment destroyed the original structure of starch granules and the continuous compact structure was formed.

关 键 词： 慈姑淀粉 抗性淀粉 酸解 微波法

领　　域： [轻工技术与工程] [轻工技术与工程]