摘要
利用α-淀粉酶制备木薯微孔淀粉,研究在不同的酶用量、pH值、温度和反应时间条件下,木薯微孔淀粉吸附性能的变化规律,进而获得最佳的制备工艺。试验得出:当α-淀粉酶用量为1.0%、温度范围为40℃~50℃、pH值为4.2~4.5、反应时间为8h时制备的木薯微孔淀粉的吸附性能最佳;木薯微孔淀粉对柠檬黄色索、油脂的吸附性能远远高于原淀粉。
Cassava micro-porous starch granules were prepared with α-amylase. Absorption's properties of cassava micro-porous starch were researched with the different dosage of α-amylase, the different pH value, the different temperature and the different hydrolysis time. The optimum conditions were obtained. Absorption's properties of cassava micro-porous starch were the best when preparation conditions were used 1.0% amylase, 40℃- 50℃, 8h and pH from 4. 2 to 4. 5 in the conclusion. The experiment proved that the adsorption properties of the micro-porous starch for lemon pigment and oil was significantly larger than by the original starch granules.
出处
《广西工学院学报》
CAS
2006年第4期9-12,共4页
Journal of Guangxi University of Technology
基金
广西工学院硕士基金资助(500420)
关键词
木薯微孔淀粉
Α-淀粉酶
吸油率
cassava micro-porous starch α- amylase the ratio of absorbent oil capacity