采用响应面分析,优化辛烯基琥珀酸酯化淀粉的制备工艺。在反应时间为3.5 h,温度为48℃,pH值为9.3的条件下,抗性淀粉的产率达到了21.51%。红外光谱图和扫描电镜结果显示:原淀粉的基本结构未破坏,酯化反应造成的损伤大部分出现在大颗粒上,若干小颗粒通过酯键连接在大颗粒上,使颗粒互相抱团,结构紧实。所制备抗性淀粉在酸奶发酵中对菌株LA-5R无明显增菌作用,而对BB-12R有增殖作用,辛烯基琥珀酸酯淀粉和商品化抗性淀粉Hi-maize260的效果相似,活菌数为1.01×109CFU/mL和1.03×109CFU/mL,约为空白的7倍。

By response surface analysis to optimize the preparation of OSA starch.The RSA tests show that: time of 3.5h,temperature of 48℃,pH of 9.3,the yield of RS4 up to 21.51%.The OSA starch did not destroy the basic structure of raw starch obviously,the damage caused by esterification in most large particles,a number of small particles through the ester linkage in the large particles,so that the particles tight with each other closely.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.OSA starch and commercialization of resistant starch Hi-maize260 have similar effects,the bacterial viable numbers were up to 1.01×109 CFU/mL and 1.03×109 CFU/mL,there are about 7 times more tha the blank.