添加耐高温α-淀粉酶对马铃薯糊化的影响

马铃薯粉的糊化起始温度为65.5℃;马铃薯粉糊化醪最高粘度高达21Pa·s,糊化过程中须添加耐高温α-淀粉酶;耐高温α-淀粉酶对马铃薯粉的最佳作用条件为60U/g的加酶量,处理温度85℃,处理时间30min。

The beginning temperature of potato gelatinization is 65.5℃, and it is necessary to add heat-resistant α-amylase for potato gelatinization. The optimum conditions for heat-resistant α-amylase on potatos' gelatinization were: adding 6U/g of α-amylase, gelatinizing at 85℃ for 30 minutes.