Optimization of Ultrasonic-assisted Acid-enzymatic Preparation of Water Chestnut Resistant Starch by Response Surface Methodology
FU Xinzheng
LIN Siqi
LUO Peixuan
Abstract：To improve the utilization rate and add value of water chestnut starch,the process parameters for preparing water chestnut resistant starch were optimized using response surface methodology with ultrasonic-assisted acid-enzyme treatment.The yield of water chestnut-resistant starch was used as the response variable,and the five factors of ultrasonic power,hydrochloric acid molar concentration,acid hydrolysis time,enzyme addition amount,and enzymatic hydrolysis time were investigated through single-factor and response surface experiments.The results indicated that the highest yield of water chestnut-resistant starch reached 12.7862％,which was achieved under the process parameters of an ultrasonic power of 400 W,hydrochloric acid molar concentration of 0.65 mol/L,acid hydrolysis time of 4.0 hours,enzyme addition amount of 10.88 U/g,and enzymatic hydrolysis time of 6.74 hours.Among these,hydrochloric acid molar concentration had the most significant impact on the resistant starch yield,followed by enzymatic hydrolysis time,with enzyme addition amount having the least influence,consistent with the regression analysis results.This research can provide experimental data for developing new resistant starch foods and nutritional supplements,with potential applications in the fields of food additives,functional foods,and drug carriers.
Keywords：water chestnutresistant starchultrasonicacid-enzyme methodone-factor methodresponse surface methodologyprocess optimization
Publication Date：2024-12-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 551-558 )