红小豆粉液化及糖化条件研究

Process conditions for liquefaction and saccharification of adzuki bean flour

以红小豆为试验材料,采用单因素试验研究红小豆粉的液化糖化规律,优化液化糖化条件。结果表明,α-淀粉酶加量、糖化酶加量、液化温度、糖化温度以及pH值对红小豆液化、糖化的还原糖含量有显著影响。α-淀粉酶加量0.035%、60℃、pH值5时液化30min,还原糖含量为35.63mg/mL。糖化酶加量0.9%、60℃、pH值4时糖化20h,还原糖含量显著提高,达到87.10mg/mL。糖化残渣电镜扫描观察结果表明红小豆淀粉已基本水解完全,为后续的发酵奠定了基础。

Taking adzuki bean as materials,using the single-factor experiment,the conditions of liquefaction and saccharification of adzuki bean flour were investigated.The results showed that the α-amylase amount,glucoamylase amount,temperature and pH value of liquefaction and saccharification all had influence on the reducing sugar content.When liquefaction conditions were α-amylase amount of 0.035%,the hydrolysis temperature of 60℃,pH value 5,liquefying time of 30min,reducing sugar content was 35.63mg/ml.When the liquefaction conditions were saccharifying enzyme amount of 0.9%,the hydrolysis temperature of 60℃,pH value 4,saccharifying time of 20h,the reducing sugar content increased significantly,was 87.10mg/ml.SEM images of saccharifying residue showed adzuki bean starches have been basically hydrolyzed completely.Liquefaction and saccharification of adzuki bean lay a foundation for the further fermentation.