半连续法生产多孔淀粉的工艺研究  

STUDY ON PRODUCTION OF POROUS STARCH BY SEMI-CONTINUOUS PROCESS

作　　者：孙海彦[1] 王璐[2] 彭明[1] 

机构地区：[1]中国热带农业科学院应用生物技术研究所,海南海口571101 [2]国家粮食储备局无锡科学研究设计院,江苏无锡214036

出　　处：《食品研究与开发》2009年第2期82-85,共4页Food Research and Development

摘　　要：研究半连续法生产多孔淀粉的生产工艺。通过分批加酶和定时除去反应液中的葡萄糖,减小葡萄糖对酶活的抑制,提高酶的利用效率,在单因子试验基础上进行正交试验,得到最佳工艺条件:淀粉浓度40%,加酶量按理论水解55%淀粉的量,pH6.5,温度50℃,时间16h,转速120r/min,与连续工艺相比,反应时间从30h缩短到16h。Porous starch was produced by semi-continuous process. To release the inhibition of enzyme by glucose and utilize the enzyme efficiently, the enzyme was added in fed-batch and the released glucose from starch was removed in regular intervals. The optimum conditions for production were obtained by single factor and orthogonal experiments： raw starch slurry concentration （40 %）, pH6.5, temperature 50℃, time 16 h, rotary speed 120 r/min and enzyme addition was the amount needed for 55 % hydrolysis of starch theoretically. The incubation time was shortened from 30 h to 16 h compared to the continuous process.

关 键 词：多孔淀粉 半连续 酶解 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]