淀粉酶分解马铃薯淀粉的因素研究

Study on Factors of Amylase Hydrolysis Potato Starch

研究α-淀粉酶与β-淀粉酶对马铃薯淀粉的分解效果。在控制一定温度和时间的条件下,采用正交设计、因素分析、优化处理、均衡试验。实验结果表明,α-淀粉酶添加量0.15%(4000U),淀粉量20%,处理温度80.0℃,时间13min,液化效果达到最佳;β-淀粉酶量0.15%(50000U)、温度60℃、时间46h、pH5.4,糖化效果最佳。

The paper deals with the effects of using α-amylase and β-amylase to break down potato starch with temperature and time control. Different amylases, potato starch, temperatures, and times were designed with orthogonal test. The optimum hydrolysis conditions were α-amylase 0.15%（4000 U）, potato starch concentration 20%, temperature 80.0 ℃, time 13 min, for β-amylase 0.15%（50000 U）, temperature 60.0 ℃, time 46 h, pH5.4.