| α-淀粉酶对小麦麸皮淀粉的酶解作用 |
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| 引用本文： | 陈凤莲,方桂珍.α-淀粉酶对小麦麸皮淀粉的酶解作用[J].粮食与油脂,2005(9):26-27. |
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| 作者姓名： | 陈凤莲 方桂珍 |
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| 作者单位： | 东北林业大学食品工程学院,哈尔滨,150076 |
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| 摘 要： | 用α-淀粉酶酶解小麦麸皮中淀粉,以酶解后小麦麸皮中淀粉残留量为考察指标,研究酶解反应过程中加水量、加酶量、反应时间及反应温度四个因素对酶解效果影响。实验结果表明:耐高温α-淀粉酶酶解小麦麸皮淀粉较好工艺条件为:用水量120ml,加酶量0.08g,反应时间25min,反应温度95℃;酶解后淀粉含量由186.0mg/g降至5.0mg/g以下。
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| 关 键 词： | α-淀粉酶 小麦麸皮 淀粉 |
| 文章编号： | 1008-9578(2005)09-0026-02 |
| 收稿时间： | 2005-08-08 |
| 修稿时间： | 2005年8月8日 |
Study on Enzymatic Process of Hydrolyzing Starch in Wheat Bran by α-Amylases |
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| CHEN Feng-lian,FANG Gui-zhen.Study on Enzymatic Process of Hydrolyzing Starch in Wheat Bran by α-Amylases[J].Cereals & Oils,2005(9):26-27. |
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| Authors: | CHEN Feng-lian FANG Gui-zhen |
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| Abstract: | Hydrolyzing starch in wheat bran by a-amylases. We studied the effect of the amount of water, the amount of α-amylases ,time and temperature in the enzymatic process on the result of hydrolysis. We suppose the remaining of starch in wheat bran as main target and decide the optimal one. The result Showed that: the amount of water 120 ml, the amount of α-amylases 0.08 g, time 25 min, temperature 95℃. After hydrolyzing the amount of starch was reduced to 5.0 mg/g from 186.0 mg/g. |
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| Keywords: | α-amylases wheat bran starch |
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