黑豆淀粉酶解工艺研究

Study on hydrolysis of black soybean starch

为了提高黑豆淀粉酶解率,分别对黑豆淀粉糊化温度和α-淀粉酶酶解黑豆淀粉的工艺进行优化.以黑豆为原料,以淀粉酶解率为指标,通过单因素实验对糊化温度进行优化并通过单因素和响应面法对α-淀粉酶的酶解条件优化.结果表明:黑豆淀粉在108℃高温下糊化最益于α-淀粉酶酶解;α-淀粉酶最佳酶解条件:加酶量33μL、酶解pH值6.0、酶解温度69℃,酶解时间3h.将黑豆淀粉最佳糊化温度应用到黑豆中发现,相比糊化温度78℃,黑豆在108℃下糊化淀粉酶解率提高了20.20±1.1%,该工艺提高了黑豆利用率.

In order to improve the hydrolysis rate of black soybean starch.The starch gelatinization temperature and the process of enzymatic hydrolysis of black soybean starch byα-amylase were optimized.The starch hydrolysis rate was used as an index to optimize the gelatinization temperature of black bean through single factor experiments and optimize the enzymatic hydrolysis ofα-amylase through single factor and response surface methodology.The result was that 108°C was the best gelatinization temperature.The optimum conditions ofα-amylase were as follows:Addition 33μL of enzyme,pH6.0,temperature of 69°C,and time of 3 h.The best gelatinization temperature of black soybean starch was applied to black beans.Compared with the gelatinization temperature of 78°C,the hydrolysis rate of starch of black soybeans at 108°C was increased by 20.2±1.1%.This process improved the utilization of black soybean.