| 酶法红薯多孔淀粉的制备 |
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| 引用本文： | 王海凤. 酶法红薯多孔淀粉的制备[J]. 食品研究与开发, 2012, 0(6): 50-53 |
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| 作者姓名： | 王海凤 |
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| 作者单位： | 天津市中芬乳品研究培训中心 |
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| 摘 要： | 多孔淀粉是一种新型酶变性淀粉,采用α-淀粉酶和糖化酶复合酶解法制备红薯多孔淀粉,对其工艺条件进行研究,当α-淀粉酶∶糖化酶为1∶7(体积比),反应温度45℃,反应时间28 h,pH5.6,加酶浓度0.5%,淀粉浆浓度65%时,可得到吸油率较高的多孔淀粉。
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| 关 键 词： | 多孔淀粉 糖化酶 α-淀粉酶 红薯淀粉 |
Preparation of Sweet Potato Porous Starch by Enzymatic Hydrolysis |
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| WANG Hai-feng. Preparation of Sweet Potato Porous Starch by Enzymatic Hydrolysis[J]. Food Research and Developent, 2012, 0(6): 50-53 |
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| Authors: | WANG Hai-feng |
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| Affiliation: | WANG Hai-feng(TianJin Sino-Finnish Research and Training Center,Tianjin 300222,China) |
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| Abstract: | The porous starch was a new modified starch prepared by enzymatic hydrolysis.The sweet potato porous starch was determined by α-amylase and glucoamylase in this paper.The optimal mass ratio of α-amylase to glucoamylase was 1∶7,temperature 45 ℃,hydrolyzing time 28 h,pH 5.6,enzyme concentration 0.5 % and starch pulp concentration 65 %,respectively,under those optimal conditions the porous starch with better absorbent ability for oil was obtained which could be used for the absorption of oyster hydrolysate. |
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| Keywords: | porous starch glucoamylase α-amylase sweet potato starch |
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