60 - 食品科学技术学报页

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Research on Preparation of Resistant Starch from
Lotus Seed by Ultrasonic鄄Autoclaving
WU Xiaoting,摇 ZHANG Yi,摇 WU Qingyin,摇 WANG Ying,摇 ZHENG Baodong *
( College of Food Science ,Fujian Agriculture and Forestry University , Fuzhou 350002,China)
Abstract: Lotus seed native starch was obtained by the wet milling method, and the ultrasonic pretreat鄄
ment combining autoclaving method was applied to prepare resistant starch. The influence of starch con鄄
centration, ultrasonic power, ultrasonic time, autoclaving temperature, and autoclaving time on the yield
of lotus seed resistant starch was explored. The technology parameters of preparing resistant starch were
optimized by orthogonal optimization analysis. The results revealed that the best conditions for lotus seed
resistant starch preparation by ultrasonic鄄autoclaving were starch concentration 45% , ultrasonic power
300 W, ultrasonic treatment time 55 min, autoclaving time 15 min, and autoclaving temperature 115 益 .
Under the conditions, the yield of lotus seed resistant starch was approximated to 56郾 12% .
Key words: lotus seed; resistant starch; ultrasonic; autoclaving
( 责任编辑: 檀彩莲)
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第 32 卷 第 4 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 吴小婷等: 超声波- 压热法制备莲子抗性淀粉工艺研究