葛根淀粉多孔化技术研究  

Study on process parameters of porous starch from Kudzuvine

作　　者：丁晓雯[1] 刁恩杰[1] 李洪军[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《粮油食品科技》2007年第1期45-47,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：用α-淀粉酶作工具酶,以吸水率作为多孔化指标,采用单因素实验和正交实验得出使葛根淀粉多孔化的最佳工艺参数是:在葛根淀粉浓度为20%的条件下,α-淀粉酶用量1%,pH 4.4、温度65℃、酶解5h,所得葛根多孔淀粉的吸水率可达到140%以上。Study on optimization of process parameters of kudzuvine root starch treated with enzyme. The a-amylase was used as starch treatment agent. Statistical analysis such as singular factor experiment and factorial design. Water absorption was used as test index. Result showed that the optimized process parameters for the porous starch from Kudzuving root were ： starch concentration 20 %, enzyme 1%, pH4.4, temperature 65 ℃, enzymatic reaction 5h. As a result,water absorption of the treated starch increased to 140%.

关 键 词：葛根淀粉 多孔化 酶 工艺参数 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]