异淀粉酶增强红薯粉品质的研究

Study on enhancing the quality of sweet potato powder by isomylase

目的利用异淀粉酶对红薯淀粉改性,研究不同剂量的酶添加量对红薯粉品质的影响。方法测定不同酶添加量相应的直链淀粉的含量,并以红薯粉的糊化特性、凝胶性质、质构性质、烹煮性质以及感官评分作为评价指标,研究了异淀粉酶对红薯粉品质的影响。结果当酶添加量为160U/g(干基质量)时,直链淀粉含量为32.69%,酶添加量继续增加时,直链淀粉含量变化不大;酶添加量120U/g时,淀粉的糊化性质较好;酶添加量达到160 U/g时,样品的凝胶性质、质构性质以及烹煮性质显著增强(P<0.05)。酶添加量200 U/g时,样品的口感最好。结论就整体而言, 160 U/g左右的酶添加浓度,能够在节约成本的前提下,显著提升红薯粉的品质。

Objective To study the effects of different dosage of enzyme addition on the quality of sweet potato starch by using isoamylase to modify sweet potato starch. Methods The content of amylose with different enzyme addition was determined. The gelatinization properties, gel properties, texture properties, cooking properties and sensory scores of sweet potato flour were used as evaluation indicators to study the effect of isoamylase on the quality of sweet potato flour. Results When the enzyme was added to 160 U/g(dry base mass), the content of amylose was 32.69%, and the content of amylose was not changed much when the enzyme added increased. The gelatinization properties of starch were better when the enzyme was added 120 U/g. The gel properties, texture properties and cooking properties of the sample were significantly enhanced when the enzyme added 160 U/g(P<0.05). At 200 U/g enzyme addition, the taste of the sample was best. Conclusion As a whole, about 160 U/g of enzyme concentration can significantly improve the quality of sweet potato powder under the premise of cost saving.