摘要
马铃薯浆黏度的降低有利于淀粉的生产。研究了果胶酶和纤维素酶对马铃薯浆黏度的影响。研究结果表明,在果胶酶添加量0.05%、反应温度36℃、pH4.5的条件下,20min后马铃薯浆的黏度可降低58%。只添加纤维素酶对马铃薯浆的黏度降低效果不明显。同时添加纤维素酶和果胶酶,可大大减少果胶酶的用量,而且也可以达到显著降低马铃薯浆黏度的效果。
The viscosity decreasing of potato pulp was favorable for the starch production. The effects of pectic enzymes and cellulases on the viscosity of potato pulp were studied in the paper. The viscosity of potato pulp reduced by 58% after 20 minutes, in pH 4.5, at 36℃, using pectic enzymes 0.05%. No apparent effect on the viscosity of potato pulp was observed when using cellulases only. While the usage of pectic enzymes could be reduced considerably when added cellulases to potato pulp at the same time.
出处
《食品科技》
CAS
北大核心
2006年第2期55-57,共3页
Food Science and Technology
关键词
果胶酶
纤维素酶
马铃薯浆
黏度
pectic enzymes
cellulase
potato pulp
viscosity
