包装与食品机械2017，Vol.35Issue(4)：37-42,6.DOI:10.3969/j.issn.1005-1295.2017.04.008
低DE值大米粉酶法制备工艺优化
Optimization of Enzymatic Hydrolysis of Low DE Rice Powder
赵东林 1王丽丽 2钟葵 2周闲容 2李培刚 1袁荣1
作者信息
- 1. 中国农业机械化科学研究院, 北京 100083
- 2. 中国农业科学院农产品加工研究所,北京 100193
- 折叠
摘要
Abstract
The aim of the study was to research the preparation of the lowDE value carbohydrate based fat substitute with rice powder and alpha - amylase enzyme. The results showed the effects of added amount of enzyme, substrate concentration, reaction temperature and reaction time on the riceDE value. Those results showed thatDEvalue increased with the increase of enzyme addition and reaction temperature. And with the increase of the substrate concentration a trend which firstly increased and then decreased was showed. When the reaction time reached 15 min,DEvalue changed slowly. The study investigated the influence of substrate concentration, enzyme dosage and reaction temperature three factors on rice flourDEvalue and established the multiple quadratic regression equation ofDE value with three factors and three levels of response surface analysis. Finally, the optimum technological parameters of enzymatic preparation of fat substitutes was determined which the substrate concentration was 35%, enzyme amount was 8.40 μL/100g and temperature was 72℃.In this condition,DEvalue of rice hydrolyzate was 6.05±0.24 % which was suitable degree of polymerization for carbohydrate based fat substitute.关键词
大米/酶解/脂肪替代物/DE值/响应面法Key words
rice/enzymatic reaction/fat substitute/dextrose equivalent value/response surface method分类
轻工纺织引用本文复制引用
赵东林,王丽丽,钟葵,周闲容,李培刚,袁荣..低DE值大米粉酶法制备工艺优化[J].包装与食品机械,2017,35(4):37-42,6.
