摘要
采用α-淀粉酶(Visco SEB BFR)水解大米淀粉生产营养米粉以提高营养米粉的消化率。通过单因素和正交试验优化工艺参数,并对营养米粉的体外肠道模拟消化率进行考查。结果表明,酶法生产营养米粉的优化工艺参数为底物质量分数50%,大米浆液自然p H,酶添加量为底物质量的0.2%,水解温度22℃,水解时间75 min,大米淀粉水解度(DE值)达到6.27%。优化酶法工艺生产的营养米粉体外肠道模拟消化率为35.96%,比非酶法工艺生产的营养米粉提高9.07百分点。
In order to increase the digestibility of infant nutritious rice cereal, α-amylase （ViscoSEB BFR） was applied in the production procedure. The conditions for enzymatic hydrolysis were optimized by orthogonal experiment based on single factor trials. The optimized conditions were as follows： the solid content of rice slurry was 50% , 0. 2% of α-amylase-to-rice ratio, 22℃ of hydrolysis temperature, and 75 min of hydrolysis time, and the dextrose equivalent （ DE value） of rice starch was 6. 27%. The in vitro starch digestibility of infant rice flour produced under the optimized condition reached 35.96% , which was higher compared to the non-enzymatic productions by 9.07 percent.
出处
《浙江农业学报》
CSCD
北大核心
2015年第5期848-853,共6页
Acta Agriculturae Zhejiangensis
基金
余杭区农业科技创新项目
关键词
营养米粉
Α-淀粉酶
酶解
淀粉消化率
nutritious rice cereal
α-amylase
enzymatic hydrolysis
starch digestibility
