响应面优化β-环糊精改性红薯淀粉制备慢消化淀粉及其凝胶质构性质研究

摘要

On the basis of single factor experiments,three factors including the amount ofβ–cyclodextrin,crystallization temperature,crystallization time were selected as the independent variables,the slowly digestible starch of sweet potato modified by β– cyclodextrin was optimized with response surface methodology. The optimal conditions were determined as follows:β–cyclodextrin amount of 2.96%,crystallization temperature of –19.64 ℃,crystallization time of 2.6 h.Under these optimal conditions,the models predicted maximum slowly digestible starch content was 32.14% and experimental values was 33.09%. At last the influence of β– cyclodextrin on gel texture properties of sweet potato starch was studied as well.%用响应面法优化β–环糊精改性红薯淀粉制备慢消化淀粉，在单因素试验的基础上，选取β–环糊精用量、结晶温度、结晶时间为优化因素。最佳工艺条件为β–环糊精用量2.96%、结晶温度–19.64℃、结晶时间2.6 h，模型预测最大慢消化淀粉含量为32.14%，验证值为33.09%。同时研究了β–环糊精对红薯淀粉糊凝胶质构性质的影响。