Department of Food Engineering, Faculty of Natural Science and Engineering, Abdullah Gul University, 38039, Melikgazi, Kayseri, Turkey.
Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
Food Chem. 2015 May 1;174:173-9. doi: 10.1016/j.foodchem.2014.11.032. Epub 2014 Nov 11.
The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and wheat starches with maximum resistant starch (RS) content were investigated by using response surface methodology (RSM). According to the preliminary results, five levels were selected for reaction temperature (38-70 °C) and pH (10-12) in the main study. RS contents of the CL corn and wheat starch samples increased with increasing temperature and pH, and pH had a greater influence on RS content than had temperature. The maximum RS content (with a maximum p value of 0.4%) was obtained in wheat starch cross-linked at 38 °C and pH 12. In the case of CL corn starch, the optimum condition was 70 °C and pH 12. CL corn and wheat starch samples were also produced separately under the optimum conditions and their RS contents were 80.4% and 83.9%, respectively. These results were also in agreement with the values predicted by RSM.
采用响应面法（RSM）研究了制备具有最大抗性淀粉（RS）含量的交联（CL）玉米和小麦淀粉的最佳反应条件（温度和 pH 值）。根据初步结果，在主要研究中选择了反应温度（38-70°C）和 pH 值（10-12）的五个水平。CL 玉米和小麦淀粉样品的 RS 含量随温度和 pH 值的升高而增加，并且 pH 值对 RS 含量的影响大于温度。在 38°C 和 pH 12 下交联的小麦淀粉获得了最大的 RS 含量（最大 p 值为 0.4%）。对于 CL 玉米淀粉，最佳条件为 70°C 和 pH 12。在最佳条件下分别制备了 CL 玉米和小麦淀粉样品，其 RS 含量分别为 80.4%和 83.9%。这些结果也与 RSM 预测的值一致。
