CAJ | 학술논문

以速冻鲜莲为原料,用微波法制备 RS3型莲子抗性淀粉；在单因素试验的基础上,运用正交试验设计法优化莲子抗性淀粉工艺参数。试验结果表明,影响莲子抗性淀粉得率的主次因素顺序为：淀粉乳浓度＞微波时间＞微波功率。经优化后的最佳制备工艺条件为莲子淀粉乳液浓度15%,微波时间120 s,微波功率640 W,在此工艺条件下莲子抗性淀粉得率为39.53%,其得率虽低于压热法和超声波辅助压热法,但所需时间较短,操作简单,适合用于抗性淀粉的工业化生产或大批量制备。
이속동선련위원료,용미파법제비 RS3형련자항성정분；재단인소시험적기출상,운용정교시험설계법우화련자항성정분공예삼수。시험결과표명,영향련자항성정분득솔적주차인소순서위：정분유농도＞미파시간＞미파공솔。경우화후적최가제비공예조건위련자정분유액농도15%,미파시간120 s,미파공솔640 W,재차공예조건하련자항성정분득솔위39.53%,기득솔수저우압열법화초성파보조압열법,단소수시간교단,조작간단,괄합용우항성정분적공업화생산혹대비량제비。
Lotus seed native starch was applied to prepare lotus seed retrograded starch and used as raw material by microwave method. The process parameters of lotus seed resistant starch were optimized by using single factor and orthogonal optimization analysis. The results indicated that starch concentration had the greatest impact on the yield of lotus seed resistant starch, microwave treatment time and microwave power was followed.The best conditions for microwave preparation were starch concentration 15%, microwave treatment time 120 s, microwave power 640 W, the yield of resistant starch was 39.56%under these conditions, less than autoclaving and ultrasonic-autoclaving process. However,with microwaving process, lotus seed resistant starch was easy to acquire and needed shortest time,it can be used wildly in industrial applications or large quantities of preparation in the laboratory.