Optimization of parameters for preparation of maize retrograded starch by acid-microwave method

ZHANG Zhong; XIA Dan-dan; WANG Li

doi:10.13386/j.issn1002-0306.2014.12.053

ZHANG Zhong, XIA Dan-dan, WANG Li. Optimization of parameters for preparation of maize retrograded starch by acid-microwave method[J]. Science and Technology of Food Industry, 2014, (12): 282-286. DOI: 10.13386/j.issn1002-0306.2014.12.053

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Optimization of parameters for preparation of maize retrograded starch by acid-microwave method

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Maize starch was used as raw material, and partial hydrolyzed and treated with microwave in the experiment to prepare maize retrograded starch. The processing parameters and conditions for maize resistant starch were optimized by the single-factor test and response surface methodology (RSM) . With the yield of retrograded starch as evaluation index, the optimum processing parameters were obtained:the concentration of the starch paste was 29.1% which was hydrolyzed by 1.5% HCl for 2.4h, the optimal pasting parameters with microwave were 785.0W for 18.0s. The productivity of retrograded starch reached 12.3% with the optimal processing method.

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Optimization of parameters for preparation of maize retrograded starch by acid-microwave method

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