耐高温α–淀粉酶酶解木薯淀粉研究

Study on Enzymatic Hydrolyss to Cassava Starch by Thermal-stable α-amylase

研究了以木薯淀粉为原料制备木薯淀粉麦芽糊精。通过正交试验确定其制备工艺条件,并研究了酶解产物。扫描电镜观察结果表明,酶解产物具有3～10μm的粒径;XRD图表明,样品部分保留了A型特征峰。感官及其理化特性符合麦芽糖标准。

Maltodextrins were produced from cassava starch using one kind of α - amylase： a thermal-stable one. The preparation parameter was decided by using orthogonal experiment method, and to research into the product of enzyme hydrolysis. Result indicate： appearance of enzymatic modified starch take place change than native cassava starch, granule bulk evidence descend and centralize in 3-10μm,the crystalline pattern of the amaltodextrins retained the part A-type pattern. Its sensory quality and physiscochemical propertiers were up to the standard of maltose. It is more suitable to be a better additive in the food industry.