现代食品科技2011，Vol.27Issue(6)：647-650,657,5.
压热法制备白扁豆抗性淀粉的研究
Preparation of White Lentil Resistant Starch by Pressure-heating Treatment
郑琳 1张元元 2齐明1
作者信息
- 1. 佛山职业技术学院,广东佛山,528000
- 2. 华南理工大学轻工与食品学院,广东广州,510640
- 折叠
摘要
Abstract
Using white lentil starch as raw material, RS3 resistant starch was prepared by pressure-heating treatment method. The optimum processing parameters for preparation of resistant starch though single factors test and orthogonal test using the yield of the white lentil resistant starch as the evaluation index were determined as: starch concentration 15％, pH 8, temperature 125 ℃, pressure-heating time 1.5 h and aging treatment time 36 h at 4 ℃.Under these conditions, the yield of RS3 resistant starch could be up to 17.39％.关键词
白扁豆/抗性淀粉/压热法/工艺参数Key words
white lentils/ resistant starch/ pressure-heating treatment/ processing parameters引用本文复制引用
郑琳,张元元,齐明..压热法制备白扁豆抗性淀粉的研究[J].现代食品科技,2011,27(6):647-650,657,5.
