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Prearation And Bioactivity Of Esterified And Cross-linked Resistant Starch

Posted on:2012-12-05Degree:MasterType:Thesis
Country:ChinaCandidate:W J ChenFull Text:PDF
GTID:2251330401485151Subject:Agricultural Products Processing and Storage
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The resistant starch was prepared by citric acid esterification, phosphate esterification, octenlysuccinate esterification, starting with potato starch. The process conditions was optimized through the response surface, screened by the yield of resistant starch. Structure analysis and the proliferation effect of resistant starch on the probiotics and the fermentation products were also studied.In the preparation of citrate starch, the response surface optimization experiment showed that reaction pH, ultrasonic time and pre gelatinization amylum esterification reaction are the important controlling factors. However, among these factors has no obvious interactions. The optimal preparation conditions are:reaction pH is2.2, ultrasonic time is4.5h, citric acid additives is3.21g, prestressing gelatinisation amylum is27.65g, actual measurement of resistant starch content is40.62%.In the preparation of phosphate starch, the response surface optimization experiment showed that reaction pH, time and temperature are the important controlling factors. However, these factors has no obvious interactions the optimal conditions were time of4h,temperature of42℃, pH of11.3, STMP addition of6.96g. The RS content is up to70.11%.In the preparation of OSA starch, the response surface optimization experiment showed that reaction pH, time and temperature are the important factors. Among these factors, pH and time has obvious interactions. Under the optimal condition of time of3.5h, temperature of48℃, pH of9.3, the RS content is up to21.51%.Through the investigation of the resistant starch in yogurt fermentation to the proliferation of LA-5°and BB-12°. It preliminary proves that the prepared resistant starch has no obvious effect on LA-50°proliferation. Nevertheless, it has obvious effect on the BB-12-proliferation and will increase the effection with the increasing of the content of resistant starch. After5~6h,42℃cultivation, viable number reaches2.99×09cfu/mL, which increases nearly20times than control group. Followed with citrate starch, viable number is1.53×109cfu/mL. OSA starch and commercialization of resistant starch Hi maize260have similar effect, their viable numbers are1.01×109cfu/mL and1.03×109cfu/mL.
Keywords/Search Tags:resistant starch, citrate starch, phosphate starch, OSA starch, probiotics
PDF Full Text Request
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