Study on preparation process and properties of high purity indigestible dextrin
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摘要: 研究了高纯度难消化糊精的制备工艺及其特性。以玉米淀粉为原料,经过高温酸解得到焦糊精,再酶解、浓缩,采用酒精沉淀的方法得到难消化糊精后用酒精洗去葡萄糖,制备高纯度难消化糊精。结果表明最佳工艺条件为:加酸量为12%,焦糊化温度为180℃,焦糊化时间为0.5h,酒精洗涤次数为6次,此时高纯度难消化糊精得率可达40.32%,纯度可达95.30%。并测定了高纯度难消化糊精的分子量分布和热特性分析,重均分子量为8607u,热稳定性高。本文为其在各类食品中的应用奠定了一定基础。Abstract: It was described the preparation and properties of high purity indigestible dextrin. The corn starch was acidhydrolyzed under 180℃ for 0.5h by adding 12% (V/W) HCl solution (1% W/W) firstly, and then mixed with 10 folds water (V/W) and enzymolyzed by amylase and glucoamylase. The hydrolysis was concentrated under vacuum and then precipitated with ethanol to be purified, the precipitation for 6 times was the production of indigestible dextrin and the yield was 40.32% and the purity was 95.30%. Analysis of molecular weight distribution and DSC-thermogram of high purity indigestible dextrin were studied, the results showed the high thermal stability and the heavy molecular weight was 8607 u, which provided some information for its application in all kinds of food.
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Keywords:
- indigestible dextrin /
- high purity /
- preparation process /
- properties
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