鹰嘴豆抗性淀粉制备工艺优化及其结构特性的研究

doi:10.6048/j.issn.1001-4330.2017.10.010

新疆农业科学 ›› 2017, Vol. 54 ›› Issue (10): 1847-1855.DOI: 10.6048/j.issn.1001-4330.2017.10.010

鹰嘴豆抗性淀粉制备工艺优化及其结构特性的研究

徐鑫，毛红艳，于明

新疆农业科学院粮食作物研究所，乌鲁木齐 830091

出版日期:2017-11-06 发布日期:2017-11-06
通信作者: 于明(1973-),男,内蒙古通辽人,副研究员,硕士,研究方向为农产品加工,(E-mail)2435742497@qq.com
作者简介:徐鑫(1986-)，女，新疆人，助理研究员，硕士，研究方向为农产品加工，(E-mail)cindy1105013 @qq.com
基金资助:
新疆科技兴新项目“新疆特色粮豆功能食品开发”(2012017B10);新疆农业科学院青年基金项目“鹰嘴豆抗性淀粉的制备方法及其理化性质的研究”(xjnkq-2015026);新疆农业科学院青年基金项目“鹰嘴豆抗性淀粉对高脂小鼠肠道菌群结构的影响”(xjnkq-2017001)

Study on Optimization of Chickpea Resistant Starch Preparation and Its Structural Properties

XU Xin, MAO Hong-yan, YU Ming

Institute of Cereal Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China

Online:2017-11-06 Published:2017-11-06

摘要/Abstract

摘要： 【目的】以Box-Behnken试验设计结合响应面分析法，优化鹰嘴豆抗性淀粉的制备工艺，并研究其结构特性。【方法】采用响应面法优化压热-酶法制备鹰嘴豆抗性淀粉的工艺参数，利用扫描电子显微镜、红外光谱及X-射线衍射分析方法，研究鹰嘴豆抗性淀粉的结构特性。【结果】鹰嘴豆抗性淀粉制备工艺条件如下:淀粉浆质量浓度为21 %、压热时间41 ℃、酶解时间6.2 h、普鲁兰酶添加量3.9 U/g，此条件下平均得率为23.07 %;鹰嘴豆原淀粉颗粒呈椭球形，而抗性淀粉呈方形或多角形;X-射线衍射图谱显示鹰嘴豆抗性淀粉的晶型为C型;红外光谱分析表明，抗性淀粉分子中未出现新的基团。【结论】优化的鹰嘴豆抗性淀粉制备工艺合理、可行，为鹰嘴豆抗性淀粉的生产提供了理论基础。

关键词: 鹰嘴豆; 抗性淀粉; 响应面; 结构特性

Abstract: 【Objective】 Preparation technology of the chickpea resistant starch was optimized by employing response surface methodology based on Box-Behnken, and its structural characteristics were studied.【Method】Response surface methodology was employed to study the reaction conditions for chickpea resistant starch (RS) content by enzymatic pressure-heating preparation and meanwhile the structural properties of chickpea resistant starch were investigated by the methods of scanning electron microscopy,infrared spectroscopy and X-ray diffraction patterns.【Result】The result showed that the optimal reaction conditions obtained were starch slurry concentration 21%, holding time 41 min, pullulanase enzymolysis time 6.2 h, pullulanase amount 3.9 U/g,the average extraction yield was 23.06%. Scanning electron microscopy (SEM) images showed that the starch shape changed significantly, that chickpea starch granules were in ellipsoid, while the resistant starch granules were in cuboid or polyhedra. X-ray diffraction patterns revealed resistant starches remained C-type. Infrared spectrogram showed the chemical structure of two kinds starch was similar.【Conclusion】The optimization of chickpea resistant starch extraction process technology was reasonable and feasible and its results can provide a theory basis for the industrialized production of chickpea starch.

Key words: chickpea; resistant starch; response surface methodology; structural properties

徐鑫, 毛红艳, 于明. 鹰嘴豆抗性淀粉制备工艺优化及其结构特性的研究[J]. 新疆农业科学, 2017, 54(10): 1847-1855.

XU Xin, MAO Hong-yan, YU Ming. Study on Optimization of Chickpea Resistant Starch Preparation and Its Structural Properties[J]. Xinjiang Agricultural Sciences, 2017, 54(10): 1847-1855.

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鹰嘴豆抗性淀粉制备工艺优化及其结构特性的研究

Study on Optimization of Chickpea Resistant Starch Preparation and Its Structural Properties

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