复合酶法优化木薯微孔淀粉工艺研究  

Study on optimization of preparation process of tapioca porous starch with complex enzyme

作　　者：陈有双[1] 周小柳[2] 陈晓伟[2] 唐忠锋[2] 

机构地区：[1]广西工学院国际合作与交流处,广西柳州545006 [2]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品与机械》2008年第2期19-21,共3页Food and Machinery

基　　金：广西工学院院硕士科研启动基金(项目编号:05016)

摘　　要：目的:研究木薯微孔淀粉制备的最佳工艺条件;方法:利用复合酶作用木薯淀粉,采用L9(34)正交试验法研究复合酶的用量、pH值、反应温度和反应时间对微孔淀粉吸附性的影响;结果:木薯微孔淀粉制备的最佳工艺:复合酶用量2.0%,pH值5.5,温度50℃,反应时间36h。木薯微孔淀粉对亚甲基兰溶液、食用油的吸附性比木薯原淀粉明显提高;结论:试验结果可为木薯微孔淀粉的工业化生产提供参考。Objective:To study on the optimum production process of tapioca porous starch;Methods:Tapioca starch was treated with complex enzyme.L9(34)orthogonal test was used to determine the optimum concentration of complex enzyme,pH value,temperature and the reaction time and their effects on the absorption performance of porous starch;Results:The experiment showed that the optimum parameters for preparing tapioca porous starch were as follows:concentration of the complex enzyme 2.0%,pH value 5.5,temperature 50 ℃,re...

关 键 词：木薯微孔淀粉 复合酶 吸油率 吸附量 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]