酶解法检测淀粉糊化度的方法优化

The Optimization of Starch Gelatinization Enzyme Hydrolysis Method

淀粉糊化度是淀粉类食品和饲料的重要品质参数。在食品和饲料行业中,淀粉糊化度的检测常用酶解法。传统的酶解法用的是复合淀粉酶,本实验将复合淀粉酶与单一酶β-淀粉酶的检测结果进行比较。结果表明,采用β-淀粉酶的结果更准确,且成本也更低廉。

Starch Gelatinization is an important quality of starch food and forage. In food and forage industry, enzyme hydrolysis method is widely used to determine the degree of starch gelatinization. The traditional method uses composite amylase, we use β -amylase to detect and compare. Data shows that the β -amylase detecting result is more accurate, and it＇ s cheaper.