| 中性蛋白酶酶解制备魔芋飞粉淀粉及其性质的研究 |
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| 引用本文： | 谭博文,徐怀德,米林峰. 中性蛋白酶酶解制备魔芋飞粉淀粉及其性质的研究[J]. 食品科学, 2010, 31(18): 41-45. DOI: 10.7506/spkx1002-6630-201018010 |
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| 作者姓名： | 谭博文 徐怀德 米林峰 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院2.榆林市产品质量监督检验所 |
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| 基金项目： | 陕西省陕南突破发展基金项目(2006ZKC(二)04-34) |
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| 摘 要： | 对中性蛋白酶酶解魔芋飞粉制备淀粉的方法及其性质进行研究。应用单因素和中心组合试验对酶解条件进行优化，用扫描电镜观察淀粉颗粒形貌，然后对淀粉糊的主要性质及指标进行测定。结果表明：中性蛋白酶酶解魔芋飞粉的最佳工艺参数为底物的质量分数2.5%、酶用量818.3U/g 底物、温度44.1℃、pH7.1、水解120min。制得淀粉纯度90.09%，其中直连淀粉含量18.20%，支链淀粉含量81.80%，淀粉糊具有较好的溶解度和透明度。魔芋淀粉颗粒为蚕豆形，颗粒粒径为1～9μm，平均为5μm，魔芋淀粉颗粒小不易发生凝沉现象。
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| 关 键 词： | 中性蛋白酶 魔芋飞粉淀粉 制备 性质 |
| 收稿时间： | 2009-12-24 |
Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties |
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| TAN Bo-wen,XU Huai-de,MI Lin-feng. Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties[J]. Food Science, 2010, 31(18): 41-45. DOI: 10.7506/spkx1002-6630-201018010 |
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| Authors: | TAN Bo-wen XU Huai-de MI Lin-feng |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China；2. Yulin Products Quality Supervision and Inspection Institute, Yulin 719000, China |
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| Abstract: | Konjac fly powder was prepared by neutral protease hydrolysis from konjac starch and its properties were investigated. Results indicated that the optimal hydrolysis conditions were substrate concentration of 2.5%, alkaline protease concentration of 818.3 U/g, hydrolysis temperature of 44.1 ℃ and hydrolysis time of 120 min. The purity of prepared starch reached up to 90%, which contained 18.20% amylose and 81.80% amylopectin. Konjac starch paste exhibited excellent solubility and transparency. Konjac starch granules were broad bean shape with particle sizes ranging from 1 to 9μm, averaged at 5μm. |
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| Keywords: | neutral protease konjac fly powder starch preparation property |
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