摘要
压热与酶协同制备玉米抗性淀粉,并以所得产物为原料,利用真菌α-淀粉酶纯化玉米抗性淀粉,以原抗性淀粉乳质量分数、真菌α-淀粉酶添加量和酶解时间为主要影响因素,研究单因素对纯化效果的影响,并用响应面设计法优化酶法纯化玉米抗性淀粉的工艺条件.通过优化组合得到最佳工艺条件:原抗性淀粉乳质量分数20%、真菌α-淀粉酶添加量20 u/g、酶解时间36min,在此条件下,纯化后抗性淀粉含量为46.51%,提纯率为54.01%.
Corn resistant starch was prepared by autoclaving and enzymolysis,and was purified by fungal α-amylase. Through single factor experiments,we studied the effects of the mass fraction of resistant starch,amount of fungal α-amylase,and enzymolysis time on the purification effect,and optimized the enzymatic purification process of corn resistant starch by response surface design. The results showed that the optimum purification conditions were as follows： mass fraction of resistant starch 20%,amount of fungal α-amylase 20u/g,and enzymolysis time 36 minutes. Under the optimum conditions,the purified resistant starch content reached 46.51%,and the purification rate was 54.01%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第1期22-26,共5页
Journal of Henan University of Technology：Natural Science Edition
