| 绿豆微孔淀粉酶法制备工艺优化研究 |
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| 引用本文： | 田龙,王云.绿豆微孔淀粉酶法制备工艺优化研究[J].粮食与油脂,2007(2):23-25. |
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| 作者姓名： | 田龙 王云 |
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| 作者单位： | 南阳师范学院生命科学与技术学院,河南南阳,473061 |
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| 摘 要： | 以水解率为指标,研究α-淀粉酶与糖化酶复合水解绿豆淀粉制备微孔淀粉工艺条件,通过单因素和正交试验确定酶解最佳工艺条件：α-淀粉酶：糖化酶=1：3,酶用量2．0%,时间20 h,温度42℃,pH4．2。经吸水、吸油率测试,对酶解前后绿豆淀粉进行性质分析表明,微孔淀粉吸水、吸油能力明显大于原淀粉。
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| 关 键 词： | 微孔淀粉 复合生淀粉酶 绿豆淀粉 |
| 文章编号： | 1008-9578(2007)02-0023-03 |
| 修稿时间： | 2007年1月8日 |
Study on process optimizing of biological preparation and properties of microporous cassava starch |
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| TIAN Long,WANG Yun.Study on process optimizing of biological preparation and properties of microporous cassava starch[J].Cereals & Oils,2007(2):23-25. |
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| Authors: | TIAN Long WANG Yun |
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| Abstract: | In this paper,porous starch is made of cassava starch by enzymatic hydrolysis of complexα-amylase and glucoamylase through mensurating hydrolysis rate.By one factor and orthogonal test the optimum conditions are obtained as follows:α-amylase:glucoamylase=3:1,enzyme amount 2,0%, time 20 hours,temperature 42℃,pH value 4.2.The remaining starch granules after enzymatic hydroly- sis were analyzed by the absorptivity rates of absorbing water and oil show porous starch granule the ab- sorptivity are obviously higher compared with native starch. |
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| Keywords: | porous starch complex amylolytic enzyme cassava starch |
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