| 淀粉酶分解马铃薯淀粉的因素研究 |
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| 引用本文： | 赵瑛,赵萍,李红玉.淀粉酶分解马铃薯淀粉的因素研究[J].食品科学,2007,28(10):196-200. |
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| 作者姓名： | 赵瑛 赵萍 李红玉 |
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| 作者单位： | 兰州大学生命科学学院； 兰州理工大学生命科学与工程学院； 兰州大学生命科学学院 甘肃兰州730070甘肃省农业科学院农产品贮藏加工研究所； 甘肃兰州730070； |
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| 摘 要： | 研究α-淀粉酶与β-淀粉酶对马铃薯淀粉的分解效果。在控制一定温度和时间的条件下,采用正交设计、因素分析、优化处理、均衡试验。实验结果表明,α-淀粉酶添加量0.15%(4000U),淀粉量20%,处理温度80.0℃,时间13min,液化效果达到最佳;β-淀粉酶量0.15%(50000U)、温度60℃、时间46h、pH5.4,糖化效果最佳。
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| 关 键 词： | 淀粉酶 分解 马铃薯淀粉 因素 |
| 文章编号： | 1002-6630（2007）10-0196-05 |
| 修稿时间： | 2007-06-08 |
Study on Factors of Amylase Hydrolysis Potato Starch |
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| ZHAO Ying,ZHAO Ping,LI Hong-yu.Study on Factors of Amylase Hydrolysis Potato Starch[J].Food Science,2007,28(10):196-200. |
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| Authors: | ZHAO Ying ZHAO Ping LI Hong-yu |
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| Affiliation: | 1.Life Science College, Lanzhou University, Lanzhou 730070, China; 2.Processing and Preserving Research Institute, Gansu Agricultural Academy, Lanzhou 730070,China; 3.Life Science and Engineering College, Lanzhou University of Technology, Lanzhou 730000, China |
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| Abstract: | The paper deals with the effects of using α-amylase and β-amylase to break down potato starch with temperature and time control. Different amylases, potato starch, temperatures, and times were designed with orthogonal test. The optimum hydrolysis conditions were α-amylase 0.15%(4000 U), potato starch concentration 20%, temperature 80.0 ℃, time 13 min, for β-amylase 0.15%(50000 U), temperature 60.0 ℃, time 46 h, pH5.4. |
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| Keywords: | amylase potato starch hydrolysis factors |
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