荞麦微孔淀粉的酶法制备工艺条件研究

Enzymatic preparation conditions of buckwheat microporous starch

为了掌握荞麦微孔淀粉的制备条件及吸附性能,在对荞麦生淀粉水解适用酶进行筛选的基础上,系统研究了影响荞麦微孔淀粉吸附性能的主要因素,确定了荞麦微孔淀粉的酶法制备工艺条件。结果表明,真菌α-淀粉酶对荞麦淀粉的酶活力强,与中温α-淀粉酶无明显的协同作用;真菌α-淀粉酶对荞麦淀粉颗粒的致孔率较高,孔径较为一致;在反应温度为40℃、pH6.2、反应时间14 h、真菌α-淀粉酶用量为20 g/kg条件下制备荞麦微孔淀粉,其吸附性能最佳。通过控制反应温度、pH值、反应时间及酶用量,可以制备吸附性能良好的荞麦微孔淀粉。

In order to get the preparation conditions of buckwheat micropoprous starch, the suitable en- zyme was selected for treating buckwheat starch, and the major factors influencing its absorption were also analysed in this paper. The conclusions showed as follows.Fungal a-amylase had higher enzymic activity to the buckwheat starch, while no obvious collaborative affection with the Mesothermal a-amylase. The mi- cropoprous starch,with higher porosity and aperture consistent, had superior absorption when the prepara- tion condition was 40 ℃, pH 6.2, reaction time 14 h, and fungal-a-amylase dose 20 g/kg. The buckwheat micropoprous starch, which has superior absorption properties, can be produced by controlling the prepara- tion conditions,such as reaction temperature,pH value,reaction time and enzyme dose.