超声波-湿热法结合酸水解制备大米抗性淀粉及其理化性质研究.doc

超声波-湿热法结合酸水解制备大米抗性淀粉及其理化性质研究 杨帆 肖华西 林亲录 张倩 王素艳 罗非君 叶雅 （中南林业科技大学食品科学与工程学院, 长沙 410004） 摘 要 研究了超声波-湿热法结合酸水解制备大米RS3的最佳工艺条件。探讨了超声波-湿热法过程中淀粉的含水量、反应温度、反应时间以及酸水解过程中的柠檬酸浓度、加热时间、老化时间对大米RS3得率的影响，通过单因素实验和正交实验，确定了超声波-湿热法制备RS3的最佳工艺条件：大米淀粉的含水率30%、处理温度130 ℃、处理时间为10 h，RS3得率为32.173%；在此基础上结合酸水解的最佳工艺条件为：柠檬酸的浓度0.15 mol/L、加热时间为20 min、老化时间24 h，RS3的得率为40.672%。并对这两种最佳工艺条件下所制备的大米RS3的物理化学性质进行表征。结果表明，超声波-湿热法结合酸水解所制备的RS3内部结构更为致密，水分子不易进入，水分含量、溶解性、膨润力最小，热稳定性相对较好，在偏光显微镜下呈现良好的分散性，说明采用超声波-湿热法结合酸水解所制备的RS3具有更好的理化性质。 关键词 抗性淀粉 超声波 湿热处理 酸水解 理化性质 中图分类号：TS210.4 文献标识码：A 文章编号：2017-0491（ ） - 基金项目：2017年长沙市科技计划项目（kq1701097）；湖南省教育厅重点项目（17A228）；国家自然科学基金 收稿日期：2017-1-26 作者简介：杨帆，女，1992年出生，硕士，食品科学与工程 通讯作者：肖华西，女，1970年出生，副教授，博士，农产品加工 Ultrasound-Damp Heat Method Combined with Acid Hydrolysis in Preparation of Rice Resistant Starch and Its Physico - Chemical Properties Yang Fan Xiao Huxi Lin Qinlu Zhang Qian Wang Suyan Luo Feijun Ye Ya (Central South University of Forestry and Technology,, Changsha, 410004) Abstract The optimal conditions for the preparation of rice RS3 by ultrasonic-wet combined with acid hydrolysis were studied. The influence of the moisture content, the treatment temperature, the treatment time and the citric acid concentration, the heating time and the aging time on the yield of RS3 in the process of ultrasonic-humidification were investigated. Through single factor experiments and orthogonal experiments, The optimum conditions for the preparation of RS3 were as follows: the moisture content of rice starch was 30%, the treatment temperature was 130 ℃, the treatment time was 10h, the yield of RS3 was 32.173%. Based on the optimal conditions of ultrasonic- The optimum technological conditions were as follows: citric acid concentration 0.15 mol/L, heating time 20min, aging time 24 h, RS3 yield 40.672%. The physicochemical properties of rice RS3 prepared by these two methods were characterized.The results showed that the combination of ultrasonic-Acid hydrolysis RS3 prepar