摘要
用α-淀粉酶作工具酶,以吸水率作为多孔化指标,采用单因素实验和正交实验得出使葛根淀粉多孔化的最佳工艺参数是:在葛根淀粉浓度为20%的条件下,α-淀粉酶用量1%,pH 4.4、温度65℃、酶解5h,所得葛根多孔淀粉的吸水率可达到140%以上。
Study on optimization of process parameters of kudzuvine root starch treated with enzyme. The a-amylase was used as starch treatment agent. Statistical analysis such as singular factor experiment and factorial design. Water absorption was used as test index. Result showed that the optimized process parameters for the porous starch from Kudzuving root were ： starch concentration 20 %, enzyme 1%, pH4.4, temperature 65 ℃, enzymatic reaction 5h. As a result,water absorption of the treated starch increased to 140%.
出处
《粮油食品科技》
2007年第1期45-47,共3页
Science and Technology of Cereals,Oils and Foods
关键词
葛根淀粉
多孔化
酶
工艺参数
kudzuvine root starch
porosity
enzyme
process parameters
