Technological Optimization of the preparation of corn resistant starch by microwave-enzymatic method
Abstract
The corn starch was used to determine the optimum technological conditions of corn resistant starch by microwave-enzymatic method. The optimal conditions were got by orthogonal experiment analyses, and we found the content of resistant starch was highest and reached to 28.4%, when treated under the following conditions, i.e. 25% of Starch slurry mass fraction , 800 W of microwave power, 240 s of microwave heating time, and cooling storage for 20 h at 4 ℃. Our study might provide a new clue for the preparation of resistant starch and make benefit for the application for starch industry in the future.
Publication Date
6-28-2016
First Page
198
Last Page
200
DOI
10.13652/j.issn.1003-5788.2016.06.047
Recommended Citation
Chunyan, NIU and Yuanfa, TANG
(2016)
"Technological Optimization of the preparation of corn resistant starch by microwave-enzymatic method,"
Food and Machinery: Vol. 32:
Iss.
6, Article 47.
DOI: 10.13652/j.issn.1003-5788.2016.06.047
Available at:
https://www.ifoodmm.cn/journal/vol32/iss6/47
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