复合酶法制备马铃薯微孔淀粉的工艺研究

Study on Process Conditions of Preparation of Microporous Potatoes Starch with Complex Enzyme Method

[目的]研究糖化酶与α-淀粉酶制备马铃薯微孔淀粉的工艺。[方法]以马铃薯淀粉为原料,淀粉水解率和油脂吸附率为评价指标,考察反应温度、酶配比[糖化酶∶α-淀粉酶(W/W)]、加酶量、底物量浓度[淀粉∶溶液(W/V)]、缓冲液pH和反应时间6个因素对马铃薯淀粉微孔化的影响。[结果]马铃薯微孔淀粉的最佳制备工艺条件为反应温度45℃,酶配比6∶1,加酶量1.0%,底物量浓度0.14g/ml,缓冲液pH 4,反应时间8 h;在该条件下制得的微孔淀粉的油脂吸附率为70.2%,淀粉水解率为34.16%。[结论]该研究为微孔淀粉的开发和利用提供了依据。

[ Objective ] The effects of using a-amylase and glucoamylase to prepare microporous potato starch were studied. [ Method ] Taking potato starch as raw materials, starch hydrolysis rate and the oil absorption as a measure of index, the influences of the reaction temperature, two enzymes proportion, the quantity of enzyme, the chroma of substrate, buffer solution pH and reaction time on microporous potato starch were investigated. [ Result] The experimental results showed that the best technological conditions were reaction temperature 45℃, enzyme ratio （glucoamylase/a-amylase） 6, the quantity of enzyme 1.0% , the substrate quantity chroma 0.14 g/ml, buffer solution pH 4, the reaction time 8 h. In such process condition, the oil adsorption rate of hydrolyzed potato starch was as high as 70.2% , starch hydrolytic ratio was 34.16%. [ Conclusion] The studv provided a basis for the develonrnent and utilization of microporous starch.