双酶法水解制备马铃薯微孔淀粉的工艺研究

Study on Preparation Technology of Potato Microporous Starch by Double Enzymatic Hydrolysis

以马铃薯淀粉为原料,采用双酶法(α-淀粉酶和糖化酶按3∶1的比例混合)制备微孔淀粉,通过L16(45)正交试验设计,以水解率、吸油率增量和比表面积增量为指标,研究淀粉乳浓度、复合酶用量及反应温度、时间、pH值对微孔化率的影响。结果表明,最佳工艺条件为:淀粉乳浓度30%,酶用量1.0 mL,反应温度45℃,时间20 h,pH5条件下所获微孔淀粉的吸油率和比表面积增加值分别为52.56%和109.84

The microporous starch is prepared from potato starch by double enzymatic hydrolysis（α-amylase and glucoamylase according to the ratio of 3∶1 mixture）.The influences of starch concentration,enzyme dosage,reaction temperature and time,pH on the micro-porosity rate was studied by L16（45） orthogonal experimental design with indexes of hydrolysis rates,and recruitments of oil absorption rate and specific surface area.The results showed that the recruitments of oil absorption rate and specific surface area of microporous starch prepared from potato starch under the optimum technological condition of 30% starch concentration,1.0mL enzyme dosage,pH 5.0,and at 45℃ for 20h were 52.56% and 109.84m^2/g respectively.