紫薯糖化醪液酶解工艺研究

Optimization of Enzymatic Hydrolysis of Saccharifying Solution in Purple Sweet Potatoes

以紫薯粉为试验材料,采用中温α-淀粉酶和糖化酶双酶混合酶解的工艺,考察紫薯糖化醪液酶解的最佳工艺,首先以可溶性糖和花青苷的含量作为评价指标,采用单因素试验初步确定了酶解参数,在单因素试验的基础上,以可溶性糖的含量作为评价指标,采用响应面法优化得到紫薯糖化醪液的最佳制备工艺参数为:淀粉酶量2.2 mg/g、酶解温度60℃、酶解pH 5、酶解时间3 h。糖化醪液的最高含量可达48.65%,紫薯花青苷的含量可达0.37%。

Purple potato starch were used as the experimental materials. Double mixed enzyme solution process which contains alpha amylase and saccharifying enzyme in intermediate temperate was adopted to examine the best technology of purple potato mash liquid enzyme solution. First, when the content of soluble sugar and cyanine nucleoside was used as evaluation index, the single factor experiment preliminarily determines the enzyme solution parameters. Then on the basis of single factor experiment, when the content of soluble sugar was used as evaluation index, use the response surface method to optimize. The best preparation process parameters for purple potato mash liquid were 2.2 mg/g amylase, enzymolysis temperature 60 %, digestion pH 5, enzymolysis time 3 h. Under those conditions, the highest purple potato mash liquid and cyanine content can reach 48.65% and 0.37% respectively.