Preparation Process of Slowly Digestible Starch from Wheat
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Abstract:
This experiment studies enzyme modified technology and moist heat-cooling technology to make slowly digestible starch and determine its optimized technological conditions. Experimental results showed that the concentration of starch was 20%, the pullulanase concentration was 8ASPU/ml, the enzyme reaction time was four hours, the storage temperature was 4 ℃, the storage time was two day, and SDS obtained the highest rate of 52.8%. And heat treatment temperature was 120 ℃, the heat treatment time was one hour, storage time was 18 hours for the best program in heat-cooling technology, SDS obtained the highest rate of 36.5%.
