酶解法制备玉米抗性淀粉的研究

Study on the Preparation of Corn Resistant Starch by Using Enzymolysis Method

以普通玉米淀粉为原料,采用酶解回生的方法制备抗性淀粉(Resistant Starch,RS)。以淀粉乳浓度、普鲁兰酶添加量、α-淀粉酶添加量、回生时间为单因素,确定其对抗性淀粉得率的影响,通过正交试验,确定最佳的制备条件。试验结果表明:在影响RS生成的4个因素中普鲁兰酶添加量、淀粉乳浓度影响较大,α-淀粉酶添加量、回生时间影响较小,淀粉乳浓度25%,普鲁兰酶添加量3.6U·g-1淀粉,α-淀粉酶添加量4U·g-1淀粉,回生时间为24h是制备抗性淀粉的最佳条件,得率在9.027%。

Corn starch was used as raw material, resistant starch （RS） was prepared by using enzymolysis method. The effects of four factors including the concentration of the starch, pullulanase added quantity, α-starch enzyme added quantity and aging time on RS yield were studied. The optimal conditions were determined by orthogonal test. The experiment results showed that the RS yield rate was heavily affected by the pullulanase added quantities and starch slurry concentration, while α-amylase addition quantities and aging time showed little effect on yield rate. The optimal conditions of RS preparation were as follows： the concentration of the starch slurry was 25%, pullulanase added quantities were 3.6U·g^-1 starch, α-starch enzyme was 4U·g^-1 starch, aging time was 24 hours, the yield was 9.027% under the conditions.