正交试验优化木薯微孔淀粉的工艺研究  

OPTIMIZATION PROCESS RESEARCH OF CASSAVA MICRO-POROUS STARCH BY ORTHOGONAL METHOD

作　　者：陈有双[1] 唐忠锋[2] 陈晓伟[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：《食品研究与开发》2007年第10期73-75,共3页Food Research and Development

基　　金：广西工学院基金资助项目(500420)

摘　　要：利用α-淀粉酶制备木薯微孔淀粉。通过L(934)正交试验,研究酶用量、pH值、反应温度和反应时间对微孔淀粉吸附性能的影响。实验证明:木薯微孔淀粉对柠檬黄色素、油脂的吸附性能好于木薯淀粉对柠檬黄色素、油脂的吸附性。并得出利用α-淀粉酶制备木薯微孔淀粉的最佳工艺条件是:酶用量为1.0%,pH值为4.67,温度为50℃,反应时间为16h。Cassava micro-porous starches were formed using α-amylase. The absorption performances of microporous starches were influenced by factors which were temperature, pH value, hydrolysis time and dosages of α-amylase through L9（3^4）orthogonal experiments. The experiments proved the adsorption of lemon pigment and oil absorptivity by the micro-porous starches were significantly higher than that by the original starches. The experiments obtained α-amylase hydrolisis preparation cassava starches best craft condition was： Enzyme amount used 1.0 %, pH value 4.67, temperature 50 ℃, reaction time 16 h.

关 键 词：木薯微孔淀粉 Α-淀粉酶 吸油率 吸光度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]