酸浆法生产淀粉机理研究初探  

Study on Affecting Factors of Mung Bean Starch with the Acidic Steeping Liquor

作　　者：刘文菊[1] 沈群[1] 刘杰[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2006年第1期79-82,共4页Food Science

摘　　要：本论文分析了乳酸链球菌、酶、pH值等因素对淀粉沉淀的影响。试验表明,乳酸链球菌使淀粉颗粒迅速结块下沉;pH会影响淀粉的沉淀速度,当混合浆的pH为5.9时,淀粉沉淀速度最快,并可保证获得较高的淀粉得率;乳酸链球菌产生的胞外酶具有絮凝淀粉乳的能力,但是会分解部分淀粉,使淀粉得率降低。从三者对淀粉的沉淀作用来看,乳酸链球菌>pH>乳酸链球菌产生的酶系。The effects of Streptococcus lactis, enzyme and acidity in acidic steeping liquor in producing Mung bean （Phaseolus aureu Roxb.） starch were studied in this paper. The result showed that when pH was around 5.9, the streptococcus lactis and pH played an important role in processing mung bean starch, so as to hasten the enzyme flocculation of the mung bean starch liquor, and the yield of starch as well. The flocculation function sequence was Streptococcus lactis 〉 pH 〉 enzyme induced by the streptoccus.

关 键 词：酸浆 乳酸链球菌 酶 

分 类 号：O6[理学—化学]