酶法水解不同品种甘薯制备甘薯多糖  

Preparation of polysaccharides from different sweet potatoes by enzyme hydrolysis

作　　者：连喜军[1] 王吰[1] 钱瑞[1] 

机构地区：[1]天津商业大学天津市食品生物技术重点实验室,天津300134

出　　处：《粮食与油脂》2008年第12期42-43,共2页Cereals & Oils

摘　　要：甘薯经酶解、高温糊化、离心分离、酒精沉淀等工艺制备甘薯多糖。研究结果表明,经酶解后甘薯液在30℃、甘薯液酒精度达81.2度时沉淀,甘薯多糖沉淀最多。在此条件下,不同品种甘薯多糖制备率分别为:苏薯8号0.87%;日本黄薯0.73%;京薯6号1.88%;香蕉薯1.77%;金海2号1.58%;水果薯2.57%;美国黑薯2.41%;德国黑薯3.59%;花心薯1.24%。其中德国黑薯甘薯多糖制备率最高,是宜于制备甘薯多糖品种。The sweet potato polysaccharides were obtained by the process of the enzymolysis, dextrinization at high temperature, centrifugal separation and ethyl alcohol precipitation. The results indicated that the optimum conditions for ethanol precipitation were sweet potato liquid temperature 30℃ and alcoholicity 81.2. In the conditions, the production rates of the polysaccharides from different varieties sweet potatoes respectively were： Su potato Ⅷ 0.87%; Japanese yellow potato 0.73%; Jing Ⅵ potato 1.88%; banana potato 1.77%; golden sea Ⅱ 1.58%; fruit potato 2.57%; American black potato 2.41%; Germanic black potato 3.59%; umbilicus coloured potato 1.24%. Germanic black potato was the best variety to prepare polysaccharides.

关 键 词：甘薯 甘薯多糖 酶法水解 

分 类 号：TS245.4[轻工技术与工程—制糖工程]