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微波-酶法制备甘薯抗性淀粉的工艺研究

Mu-lin ZHU, Wen-fei LIANG,Yu-long LI,Huan LI,Ying WANG,Guo-quan LU

Science and Technology of Food Industry（2014）

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Abstract
以甘薯淀粉为原料,用微波辅助加热酶法制备甘薯抗性淀粉,通过单因素和响应面实验,确定其最佳工艺条件为:淀粉质量分数为11％,微波时间为300s,微波功率800W,普鲁兰酶添加量为78ASPU/g(淀粉干基),脱支处理时间为24h.在该实验条件下,抗性淀粉得率最高值为31.25％,可为今后甘薯抗性淀粉的制备及在食品工业中的应用提供参考.
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