摘要
以水解率为指标,研究α-淀粉酶与糖化酶复合水解绿豆淀粉制备微孔淀粉工艺条件,通过单因素和正交试验确定酶解最佳工艺条件：α-淀粉酶：糖化酶=1：3,酶用量2．0%,时间20 h,温度42℃,pH4．2。经吸水、吸油率测试,对酶解前后绿豆淀粉进行性质分析表明,微孔淀粉吸水、吸油能力明显大于原淀粉。
In this paper, porous starch is made of cassava starch by enzymatic hydrolysis of complex α-amylase and glucoamylase through mensurating hydrolysis rate. By one factor and orthogonal test the optimum conditions are obtained as follows： α-amylase ： glucoamylase = 3 ： 1, enzyme amount 2.0%, time 20 hours, temperature 42℃, pH value 4.2. The remaining starch granules after enzymatic hydrolysis were analyzed by the absorptivity rates of absorbing water and oil show porous starch granule the absorptivity are obviously higher compared with native starch.
出处
《粮食与油脂》
2007年第2期23-25,共3页
Cereals & Oils
基金
河南省科技攻关项目(04030024A)
关键词
微孔淀粉
复合生淀粉酶
绿豆淀粉
porous starch
complex amvlolvtic enzyme
cassava starch
