普鲁兰酶处理条件对淀粉增抗效应的规律研究  

Research of pullulanase treatment on promotive resistant starch content effects

作　　者：余飞[1] 邓丹雯[1] 顾振宇 黄赣辉[1] 董婧[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047 [2]浙江工商大学食品生物与环境工程学院,杭州310035

出　　处：《食品科技》2008年第8期28-31,共4页Food Science and Technology

基　　金：江西省科技厅2007年农业攻关项目;浙江省科技攻关计划项目(2007C22005)

摘　　要：以大米淀粉、葛根淀粉、绿豆淀粉、藕淀粉为原材料,采用加入脱支酶的方法,研究4种淀粉提高其抗性淀粉含量的共同规律。试验结果表明:各因素的变化曲线比较一致,因素影响大小依次为淀粉乳浓度、冷藏温度、普鲁兰酶用量、普鲁兰酶解时间。得出最佳工艺为淀粉乳浓度为9%,冷藏温度为(0～4)℃,普鲁兰酶用量为5.75ASPU/g,普鲁兰酶解时间为90min。The using of starches of rice, kudzu, mung bean and lotus as law material, putting some debranching enzyme in them, then we study the common law of promoting the resistant starch contents of the four starches. The experimental results indict that the variation curve of each factor is no significant change. The influence level of the factors is concentration of starch milk, cold storage temperature, the dose of pullulance, the enzymic time of pullulanase in turn. Then we can make the conclusion that the optimum process is the concentration of starch milk is 9%, temperature is （0-4） ℃, the pullulanase was added 5.75 ASPU/g starch for 90 min.

关 键 词：普鲁兰酶 抗性淀粉 共性 因素影响 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]