期刊论文

Ultrasound - Damp Heat Method Combined with Acid Hydrolysis in Preparation of Rice Resistant Starch and Its Physico - Chemical Properties

Xiao, H.

中文

中国粮油学报

1003-0174

2018

33

7

43-50

10.3969/j.issn.1003-0174.2018.07.008

31571874:国家自然科学基金 kq1701097:长沙市科技计划 17A228:湖南省教育厅重点项目

本校为第一且通讯机构

本文首次研究了超声波-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RS3得率的影响，通过单因素实验和正交试验，确定了制备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%；在超声波-湿热法最佳工艺条件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%。并测定了两种方法最优工艺条件下所制备的大米RS3的水分含量、溶解性、膨润力、糊化性，并利用偏光显微镜观察...

The optimal conditions for the preparation of rice RS 3 by ultrasonic and moist heating method 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 RS 3 in the process of ultrasonic-humidification were investigated. Through single factor experiments and orthogonal experiments, the optimum conditions for the preparation of RS 3 were as following: the moisture content of rice starch was...