酶法制取龙口粉丝专用淀粉工艺优化及性质

Study on the Processing Technology and Physicochemical Properties of Pea Starch Isolated by Protease Related to Vermicelli

以豌豆为原料,采用中性蛋白酶优化了高纯度豌豆淀粉的制取工艺。结果表明,酶处理温度49.0℃、酶处理时间266 min、酶添加量222 mg/kg,淀粉的得率达41.0%。酶法提取豌豆淀粉的糊化温度较酸浆法的高,但是峰值黏度、末值黏度、回生值和衰减值皆低于酸浆法淀粉,淀粉糊更稳定,更耐剪切。酶法淀粉制备的粉丝蒸煮损失比酸浆法淀粉明显降低,由于煮沸损失可以在很大程度上表现出粉丝的质量,因此酶法淀粉制取的粉丝品质优于酸浆法制取的粉丝品质。

In this paper, pea was used as the raw materials; neutral protease was used to optimize the making process of high purity pea starch. Results showed that the optimum conditions were as follows, enzyme treatment tem- perature was 49.0 ~C, enzyme treatment time was 266 min and enzyme additive content was 222 mg/kg. Under these conditions, the yield of pea starch reached highest, 41.0%. The pea starch produced from neutral protease （NP） exhibited higher peak temperature, lower peak viscosity, final viscosity, breakdown and setback than that produced from sour liquid processing （SL）. Lower breakdown made starch paste more stable and more resistant to shear. The cooking loss of vermicelli from starch isolated neutral protease was lower than that of sour liquid processing. The cooking loss of vermicelli can greatly display the quality of the vermicelli, in contrast to starch from SL; starch from NP exhibited better unique visco -elastic and cooking properties.