【摘要】 以普通绿豆淀粉为原料,研究了热处理温度、时间、pH、水 分舍量、冷冻冷藏时间及干燥温度对抗性淀粉得率的影 响。结果表明,在抗性淀粉制备过程中的pH对测定结果 无显著影响,冷冻处理可以提高抗性淀粉的得率,低温干 燥有利于抗性的形成。绿豆抗性淀粉的最佳制备条件为 淀粉水分含量80％,热处理温度150℃,处理时间60min, -20℃冷冻24h并于60℃干燥。更多还原

【Abstract】 The techniques for the preparation of resistant starch have been discussed in this article. The result shows that temperature, time, water content, cooling and refrigerating time, and drying temperature have influences on the extraction rate of mung bean resistant starch. The pH value has no notable influence on the extraction yield. Freezing can improve the output of resistant starch, and low temperature drying is beneficial to the formation of the resistant starch. The optimum water content for extraction is 50%. The optimum autoclaving temperature and time are 150℃ and 1 hour, respectively. The extraction yield is the highest when drying temperature is about 60℃.更多还原