板粟深加工中淀粉的酶水解研究

Study on Optimum Liquefaction Conditions of Chestnut Starch

试验对比了BAA中温α-淀粉酶和耐高温α-淀粉酶(Termamyl 120L, S型)对板栗浆液中淀粉的液化效果,选择使用耐高温α-淀粉酶(Termamyl 120L, S型)为液化板栗淀粉的作用酶,单因素研究确定了液化工艺参数为: 料水比1:5,液化温度90℃,pH6.0,酶用量7U/g果肉,液化时间60min。然后采用NovozymTM AG糖化酶对液化后的板粟淀粉进行糖化,以淀粉水解度(DE值)和糖化液中还原糖的含量(g/100ml)为指标,正交试验表明,在糖化温度60℃,pH4.5, NovozymTM AG使用量为80U/g果肉的条件下糖化90min,可使水解度(DE 值)和糖化液中还原糖含量(g/100ml)分别达到48.9%和4.52g/100ml。

Compared with the liquefaction effects with BAA α- amylase and heat-resistant α- amylase(Termamyl 120L, TypeS), Termamyl 120L was selected to liquefy chestnut starch.With the studies of mono–factor ,the optimum liquefactionconditions were: the chestnut solid/water=1:5, liquefaction temperature 90℃,pH6.0, the dose of α- amylase 7U/g andliquefaction time 60min. Then, NovozymTM AG saccharifying enzyme was used to saccharify chestnut starch dextrin that wasliquefied by Termamyl 120L. With the indexes Dextrose Equivalent(DE%) and the yield of dextrose(g/100ml) , the optimumsaccharification technology conditions were defined by orthogonal experiments.The results indicated when saccharificationtemperature was 60℃,pH4.5 and the dose of NovozymTM AG was 80U/g of the chestnut solid, the DE% and the yield of dextrose(g/100ml) could be arrived at 48.9% and 4.52g/100ml espectively after 90min saccharifying.