低糖板栗果脯加工中α-淀粉酶作用效果研究

以完整的板栗作为淀粉酶水解的底物,通过对不同预处理的比较和跟踪测定其组织内还原糖、淀粉含量的变化,研究了淀粉酶的作用效果。结果表明:未经交叉冻融处理的板栗,淀粉酶从表面开始作用,并逐渐深入到内部;而经交叉冷冻处理的样品,淀粉酶可以渗透到组织内部,几乎同时对板栗中的淀粉起到水解作用。通过对处理不同时间的板栗组织还原糖、淀粉含量,水解液中还原糖的测定。分析了淀粉酶的水解速度,同时通过渗糖实验得出:经交叉冻融前处理后的酶解样品在改善果脯软化度的同时渗糖速度有了很大的提高。

Choesn integrity of chestnut as the substrate of the starch amylase - hydrolysis. Compared different pretreatments through tracking down the content variations of sugar and starch to study the function mechanism of amylase hydrolyze. The results indicated that the starch amylase starts hydrolyze from the surface, then go deep into to the inner part gradually on chestnuts which weren＇ t through cross- refrigeration processing. But the starch amylase can seep through the organization inner part almost hydrolyze of cross- refrigeration samples in the meantime. The speed of amylase hydrolyze through determine the content variations of sugar and starch of the samples and the content variations of sugar of hydrolyze solution were also studied. It was indicated that the samples through the pretreatments of cross- refrigeration could improved the pliability of sugared fruit besides speed up the permeability.