α-淀粉酶和γ-淀粉酶水解麦麸淀粉工艺优化

Optimization of hydrolyzing starch process in wheat bran by α-amylase and γ-amylase

利用α-淀粉酶、γ-淀粉酶水解淀粉,探讨了麦麸中淀粉水解工艺条件。以料液比、α-淀粉酶与γ-淀粉酶的比例、复合酶添加量、酶解温度、时间和pH值为单因素,研究各单因素对淀粉残留率的影响,用正交法对试验工艺进行优化。结果表明,麦麸中淀粉液化水解残留率最低的工艺条件为α-淀粉酶与γ-淀粉酶的比例6∶4、添加量0.7%、酶解温度40℃、时间90 min、pH 6.5,在此条件下,酶解后麦麸中淀粉的残留率仅为0.62%。

The process conditions of starch hydrolysis with a-amylase and7-amylase in wheat bran were investigated.The effect of single factor on the residual rate of starch was studied.The ratio of material to liquid,the ratio of a-amylase to y-amylase,the amount of compound enzyme,the temperature of enzymolysis,the time of enzymolysis and the pH value were taken as single factor.The enzymolysis process was optimized by orthogonal method.The results showed that the optimum conditions of starch liquefaction hydrolysis were that the ratio of a-amylase and y-amylase was6-4,the amount of compound enzyme was0.7%,the enzymolysis temperature was40丈,the enzymolysis time was90min and pH value was6.5.Under this condition,the residual starch content in wheat bran was only0.62%.