The Research Of Wheat B Starch After Crosslinking To Produce Fat Substitute

This article mainly used the wheat B starch crosslinking that was hydrolyzed by enzymes to produce low DE value maltodextrin, used to replace fats, and will be applied to the mayonnaise to instead of alternative oil. DE value is reducing sugar (glucose) percentage of dry matter syrup. In national standards, the biger of the DE value, the higher level of glucose syrup. Maltodextrin is the product the mild hydrolysis of starch, DE value is between4-20.Firstly, this article researched the single factor experiment of wheat B starch crosslinking was hydrolyzed by enzymes to produce low DE value maltodextrins, and to determine the influence of four factors-enzyme hydrolysis temperature, enzyme hydrolysis time, material ratio, enzyme amount. And then, response surface methodology were used to optimize the conditions of producing low DE value maltodextrins.According to the test process, prepared the DE value of1.77,2.39,3.21,5.43four different DE values of the product, and tested the molecular weight, composition, colour and lustre, particle size, viscosity characteristics,"sol-gel" temperature and "freeze-thaw" stability, quality and structure determination. To determine the DE value of2.39,3.21are the most appropriate fat substitutes.In applied research, used this four types maltdextrins in mayonnaise instead of oil. Through the quality and structure, rheological, size, colour and lustre index analysis, compared fat substitute mayonnaise with full-fat mayonnaise. Through experimental research, the way of low DE value maltodextrins applied to the mayonnaise to replace the grease is feasible.Through the response surface design experiment, the best process of laboratory production that wheat B starch to produce low DE value maltodextrins are material ratio15%,enzyme amount12ml (2mg/ml), enzymolysis temperature80℃, enzymolysis time is25min. No matter from the performance of the low DE value maltodextrin, or on the application of mayonnaise, DE value of2.39and3.21are the most appropriate do the fat substitute.