红小豆粉液化及糖化条件研究

以红小豆为试验材料,采用单因素试验研究红小豆粉的液化糖化规律,优化液化糖化条件.结果表明,α-淀粉酶加量、糖化酶加量、液化温度、糖化温度以及pH值对红小豆液化、糖化的还原糖含量有显著影响.α-淀粉酶加量0.035％、60℃、pH值5时液化30min,还原糖含量为35.63mg,/mL.糖化酶加量0.9％、60℃、pH值4时糖化20h,还原糖含量显著提高,达到87.10mg/mL.糖化残渣电镜扫描观察结果表明红小豆淀粉己基本水解完全,为后续的发酵奠定了基础.

Process conditions for liquefaction and saccharification of adzuki bean flour

Taking adzuki bean as materials, using the single-factor experiment, the conditions of liquefaction and saccharification of adzuki bean flour were investigated. The results showed that the α-amylase amount, glucoamylase amount, temperature and pH value of liquefaction and saccharification all had influence on the reducing sugar content. When liquefaction conditions were α-amylase amount of 0.035%, the hydrolysis temperature of 60℃, pH value 5, liquefying time of 30min, reducing sugar content was 35.63mg/ml. When the liquefaction conditions were saccharifying enzyme amount of 0.9%, the hydrolysis temperature of 60℃, pH value 4, saccharifying time of 20h, the reducing sugar content increased significantly, was 87.10mg/ml. SEM images of saccharifying residue showed adzuki bean starches have been basically hydrolyzed completely. Liquefaction and saccharification of adzuki bean lay a foundation for the further fermentation.