Optimization of Preparation Technology of Potato Resistant Starch by Microwave Heat-Moisture Treatment and Its Structure Characterization
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摘要: 以马铃薯淀粉为原料,采用微波-湿热法制备马铃薯抗性淀粉。考察了淀粉乳质量分数、微波功率、微波时间对马铃薯抗性淀粉得率及结构的影响。结果表明,在微波时间240 s、微波功率750 W、淀粉乳质量分数15%条件下,马铃薯抗性淀粉的最大得率为9.77%。通过扫描电镜、红外光谱、X-射线衍射分析表明,马铃薯淀粉颗粒完整性被破坏,结晶结构改变,结晶度增加;马铃薯淀粉经微波-湿热处理后,未有新的官能团产生,但分子间氢键发生变化。Abstract: In this research,potato resistant starch was prepared from potato starch with method of microwave heat-moisture treatment. The effects of starch milk mass fraction,microwave power and microwave time on yield and structure of potato resistant starch were investigated. The maximum yield of potato resistant starch was 9.77% with the optimal conditions of microwave time 240 s,microwave power 750 W and starch milk mass fraction 15%. The results of scanning electron microscope(SEM),Fourier transform infrared spectrometer(FT-IR)and X-ray diffraction(XRD)indicated that the structural integrity of starch granules was destroyed,while the crystal structure was changed and the degree of crystallinity was increased. New functional groups were not formed from the sample prepared with microwave heat-moisture treatment method,but the intermolecular hydrogen bonds were altered.
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期刊类型引用(5)
1. 管骁，夏吉安，张妤，张苏华，宦红娣，任菲，孙宇，郝麒麟，闫雅非，张丽琍，孙注，余治权. 抗性淀粉的性质、制备及其对慢性肾脏病的影响. 食品与生物技术学报. 2024(01): 1-12 . 
百度学术
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3. 陈燕芳，别平平，梁逸超，张子倩，王家敏，高家律. 抗性淀粉的制备及其在面制品中的应用研究进展. 现代食品. 2022(16): 69-74 . 百度学术
4. 刘云芬，郭珍红，殷菲胧，廖玲燕，宋慕波，帅良. 响应面优化微波-压热法制备马蹄抗性淀粉的工艺研究. 食品研究与开发. 2022(21): 74-82 . 百度学术
5. 刘昊，顾丰颖，刘子毅，王博伦，张帆，杨婷婷，王锋. 微波的热与非热效应对淀粉性质的影响. 核农学报. 2020(02): 363-369 . 百度学术
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