压热-酶法提高小麦中抗性淀粉及其在蛋糕中应用研究.pdfVIP

38 粮食与油脂 2016 年第 29 卷第 2 期 压热- 酶法提高小麦中抗性淀粉及 其在蛋糕中应用研究 吴津蓉，党建磊 （新疆农业职业技术学院，　新疆昌吉　831100 ） 摘　要：使用压热和酶联合制备抗性淀粉，通过单因素试验和正交试验对制备工艺进行了优化，当 α 面粉乳浓度25%、压热温度 110 ℃、– 淀粉酶添加量0.24%、普鲁兰酶添加量6% 时，制得的小麦 粉抗性淀粉含量最高。对抗性淀粉添加量对蛋糕硬度的影响进行了研究，得出抗性淀粉添加量为 2%~3% 时，制作的蛋糕在贮藏过程中硬度增加明显变小，起到了很好的保鲜效果。 α 关键词：小麦面粉；抗性淀粉；– 淀粉酶；普鲁兰酶；蛋糕硬度 Study on improvement of resistant starch from wheat powders by autoclaving-qnzyme methods and it ’s application on cake-making WU Jin-rong ，DANG Jian-lei （Xinjiang Agricultural Vocational Technical College ，Changji 831100 ，Xinjiang ，China ） Abstract ：Autoclaving–enzymatic method was used in resistant starch preparation . Preparation process was optimized by single factor and orthogonal test ，the optimal conditions were wheat powders α concentration 25%，autoclaving temperature 110 ℃，–amylase additive amount 0.24%，pullulanase additive amount 6%. Under this condition ，the high content resistant starch was got. The effect of the amount of resistant starch on the hardness of the cake was studied. The results showed that the increase in the hardness of the cake during storage were significantly smaller when 2%~3% resistant starch was added ，which played a good effect. α Key words ：wheat powder ；resistant starch ；–amylase ；pullulanase ；hardness 1008―9578（2016）02―0038―04 中图分类号：TS213.23 文献标识码：A 文章编号： 抗性淀粉被定义为“在健康人体小肠中不被消化 用，为抗性淀粉的制备和使用提供理论依据。 吸收，而能在大肠中被发酵分解的一类淀粉及其降解 1　材料与方法 〔1–2〕 物的总称” ，目前已有文献资料将抗性淀粉划入 1.1　实验材料与仪器设备 膳食纤维行列中，因为许多动物试验都证明了抗性淀