CAJ | 학술논문

采用中温α-淀粉酶水解玉米淀粉，制备低 DE 值玉米淀粉基质的脂肪模拟物。通过单因素试验，对底物浓度、酶添加量、反应温度及酶解时间等对玉米淀粉水解程度的影响进行研究。通过正交试验确定玉米淀粉脂肪模拟物制备工艺的最佳条件为：酶添加量5U/g，底物浓度8％，酶解时间15min，反应温度70℃，此条件下制备的产品的DE 值为3．18。在此条件下制备的脂肪模拟物可以形成类似脂肪的弱凝胶，而且具有20％浓度的凝胶最佳的感官指标。本研究为玉米淀粉类脂肪模拟物在低脂食品中的应用提供了理论依据。
채용중온α-정분매수해옥미정분，제비저 DE 치옥미정분기질적지방모의물。통과단인소시험，대저물농도、매첨가량、반응온도급매해시간등대옥미정분수해정도적영향진행연구。통과정교시험학정옥미정분지방모의물제비공예적최가조건위：매첨가량5U/g，저물농도8％，매해시간15min，반응온도70℃，차조건하제비적산품적DE 치위3．18。재차조건하제비적지방모의물가이형성유사지방적약응효，이차구유20％농도적응효최가적감관지표。본연구위옥미정분류지방모의물재저지식품중적응용제공료이론의거。
Hydrolyzed corn starch with α-amylase to obtain fat replacer .The degree of hydrolization were studied in sin-gle factor experiments , including starch slurry concentration , quantity of amylase , temperature and hydrolyze time .Based on those , the perpendicular experiments were used to optimize the technology .The most optimal corn starch based fat re-placers ’ process condition was as follows:quantity of amylase was 5 U/g dry starch , starch slurry concentration was 8%, hydrolyze time was 15 min and reactive temperature was 70℃.DE value of the products was 3.18.Under this condi-tion , the gel properties of corn starch based fat replacer was similar to fat and the best ratio of gel is 20%.The result was provided a theoretical basis for its application in low fat food .