响应面法优化薯慢消化淀粉制备工艺（.docVIP

响应面法优化甘薯慢消化淀粉制备工艺基金项目：国家创新基金项目 基金项目：国家创新基金项目“甘薯深加工生产低GI值高SDS纯甘薯淀粉、粉丝系列产品研发及中试”（14c26214202398），“郧产红薯系列产品深加工关键技术研究与开发”陨府薯业省重点新产品新工艺项目（2013bba024） 收稿日期：2016-01-27 作者简介：陈聪莉，女，1991年出生，硕士，食品工程 通讯作者：王学东，男，1974年出生，教授，博士，粮食加工 陈聪莉 王学东 叶鹏 彭思源 王洋洋 刘琼 (武汉轻工大学食品科学与工程学院,武汉 430023) 摘 要：利用湿热-有机酸复合法提高甘薯淀粉中慢消化淀粉的产率。以甘薯淀粉为原料，探究了慢消化淀粉形成的工艺，在单因素试验基础上采用Box-Behnken中的响应面分析法，以甘薯慢消化淀粉产率为响应值，以含水量、酸反应时间、月桂酸添加量3个因素为响应因子，建立了二次回归实际方程模型，获得了制备甘薯慢消化淀粉的最佳工艺条件，即：含水量47 %、反应温度100 ℃、月桂酸添加量25%、热处理时间4 h，按此最佳工艺条件制备的慢消化淀粉含量达13.03%，较处理前提高了8.85%。 关键词：甘薯慢消化淀粉；工艺条件；月桂酸；响应面 中图分类号：TS235.2 文献标志码：A 文章编号： Optimization of Preparation Process for Sweet potato slowly digestible starch with Response Surface Methodology Chen Congli Wang Xuedong Ye Peng Peng Siyuan Wang Yangyang Liu Qiong （College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023） Abstract: The content of slowly digestible starch was improved by using heat-moisture and organic acid complex methods in sweet potato. This experiment explored the best process condition of slowly digestible starch formation. Based on single factor experiments, the preparation conditions were optimized using response surface methodology. A mathematical regression model was established for the content of sweet potato slowly digestible starch at different levels of percentage of moisture content, lauric acid reaction time, lauric acid addition. The optimal preparating conditions were obtained as follows: moisture content of 47%, reaction temperature of 100 ℃, lauric acid addition of 25% and heating treatment time of 4 h. Under the optimized conditions, the content of sweet potato slowly digestible starch was 13.03% and increased by 8.85% compared to that of untreated sweet potato starch. Key words: sweet potato slowly digestible starch; process condition; lauric acid; response surface methodology Englyst[1]按照淀粉在人体内的消化特点将淀粉分为快速消化淀粉（Rapidly Digestible Starch, RDS）、慢消化淀粉（Slowly Digestible Starch, SDS）和抗性淀粉（Resistant S