减少玉米粗淀粉挤出物中抗性淀粉的工艺参数优化
Optimization of extrusion parameters to decrease resistant starch in extruded corn crude starch
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摘要: 为减少玉米粗淀粉经过挤压蒸煮后,在室温下冷却而产生的抗性淀粉Ⅲ,以降低其对挤出物制备糖化液葡萄糖当量值的影响,需要对挤压参数进行优化选择。该文以玉米粗淀粉为原料,采用五因素五水平二次正交旋转组合试验设计,研究挤压参数对挤出物中抗性淀粉Ⅲ质量分数的影响,得出产生抗性淀粉Ⅲ质量分数最小的挤压条件为:套筒温度60.0℃,原料含水率27.0%,模孔直径11.0 mm,螺杆转速200.0 r/min,轴头间隙10.0 mm,抗性淀粉Ⅲ质量分数可降低到1.48%。Abstract: Resistant starch type Ⅲ was produced in extruded corn crude starch cooling to ambient temperature. In order to reduce the influence of resistant starch type Ⅲ on dextrose equivalent value of liquefied and saccharified starch extrudate, the system parameters of the extrusion needed to be optimized. In this paper, a five-variable, five-level quadratic orthogonal rotating combinational design was employed to achieve the aims of this experiment. The influence of extrusion system parameters on resistant starch type Ⅲ content was studied. The optimized extrusion parameters were as follows: the barrel temperature 60.0℃, the moisture content of feed 27.0%, the nozzle diameter 11.0 mm, the screw speed 200.0 r·min-1, the gap of spindle nose 10.0 mm. Under those conditions, the resistant starch type Ⅲ content was 1.48%.
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Keywords:
- extrusion /
- starch /
- optimization /
- corn /
- extrudate
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