超微粉碎-微波联用技术制备绿豆抗性淀粉条件优化-经济学家.pdf

※工艺技术 食品科学 2014, Vol.35, No.24 69 超微粉碎-微波联用技术制备绿豆 抗性淀粉条件优化 1 2, * 2 3 1 郝征红 ，张炳文 ，郭珊珊 ，臧庆佳 ，于 辉 （1.山东农业工程学院食品科学与工程系，山东 济南 250100 ；2.济南大学食品科学与营养系，山东 济南 250002 ； 3.烟台双塔食品股份有限公司，山东 烟台 265404 ） 摘  要：为提高抗性淀粉的制备得率，以绿豆淀粉为材料，使用振动式超微粉碎技术处理绿豆淀粉，通过测定抗 性淀粉含量，确定最佳超微粉碎时间为20 min ；以微波糊化替代传统湿热糊化工艺，在单因素试验的基础上，采 用Box-Behnken模型研究淀粉乳质量分数、微波功率、微波时间对抗性淀粉含量的影响，确定微波糊化提高抗性 淀粉含量的最佳工艺条件为淀粉乳质量分数10.2%、微波功率670 W 、微波时间4.3 min ，此条件下抗性淀粉含量为 32.80%，研究可为绿豆抗性淀粉的工业化生产提供理论依据。 关键词：超微粉碎；微波技术；绿豆淀粉；抗性淀粉 Optimization of Preparation of Resistant Starch from Mung Bean by Superfine Grinding-Coupled with Microwave Irradiation 1 2, * 2 3 1 HAO Zheng-hong , ZHANG Bing-wen , GUO Shan-shan , ZANG Qing-jia , YU Hui (1. Department of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China; 2. Department of Food Science and Nutrition, University of Jinan, Jinan 250002, China; 3. Yantai Shuangta Food Co. Ltd., Yantai 265404, China) Abstract: To improve the content of resistant starch, mung bean starch was processed by vibrating superfine pulverization. The optimum pulverization time was 20 min for increased resistant starch content. In this study, a microwave-assisted procedure for starch gelatinization was employed instead of the conventional wet heat treatment. The effects of starch concentration, microwave power and irradiation time on resistant starch yield were investigated by combined use of single factor an