马铃薯淀粉葡萄糖提取机制与品质研究  

Study on Extracting Mechanism and Quality of Glucose from Potato Starch

作　　者：云和义[1] 郭九峰[1] 于传宗[1] 孙国琴[1] 

机构地区：[1]内蒙古农牧业科学院,内蒙古呼和浩特010031

出　　处：《安徽农业科学》2008年第18期7904-7905,共2页Journal of Anhui Agricultural Sciences

基　　金：内蒙古自治区自然科学基金资助项目(200508010207)

摘　　要：[目的]揭示利用马铃薯淀粉生产葡萄糖的机制,评价获得葡萄糖的品质。[方法]以马铃薯淀粉为材料,采用双酶解法,按调浆、加酶、液化、灭酶、调节pH值、加酶、糖化、灭酶、去杂、脱色、浓缩的工艺流程提取葡萄糖,研究马铃薯淀粉提取葡萄糖的机制。[结果]马铃薯淀粉生产葡萄糖的机制是利用生物酶将大分子碳水化合物分解为小分子碳水化合物,获得的葡萄糖糖浆的糖度高,固形物少,色泽纯正清彻,还原糖浓度高,DE值为47,品质优于玉米淀粉提取获得的葡萄糖。水解条件对马铃薯淀粉水解成功与否起着非常重要的作用。[结论]该研究提出的马铃薯淀粉生产葡萄糖的方法适用可行。[Objective] The objective of the research was to reveal the mechanism of glucose producing from potato starch, and evaluate the quality of obtained glucose. [Method] With potato starch as material and double enzymolysis method was used to extract glucose according to the process flow of size mixing, enzyme supplementation, liquefaction, enzyme killing, pH adjusting, enzyme supplementation, saccharification, enzyme killing, impurities eliminating,deceloration and concentration,and the mechanism of glucose extraction from potato starch was investigated. [Result] The mechanism of glucose producing from potato starch was to utilize biological enzyme to decompose the macmmolecttle carbohydrate into small molecular one, and the sugar degree of obtained glucose syrup was high with less solids, pure and clear color, and high concn, of reducing sugar, and its DE value was 47, the quality was better than that of glucose extracted from maize starch. The hydrolyzing conditions were very important for whether hydrolyzation of potato starch was successful or not. [Conclusion] The way of producing glucose from potato starch provided in this study was feasible.

关 键 词：马铃薯 淀粉 葡萄糖 

分 类 号：S532[农业科学—作物学]