复合酶解法制备木薯微孔淀粉的研究  

Study on the Preparation of the Cassava Micro-porous Starch via Enzymatic Hydrolysis

作　　者：李芳良[1] 麻昌爱[1] 韦群兰[1] 伍琼芬[1] 

机构地区：[1]南宁地区教育学院理工系,广西南宁530001

出　　处：《农产品加工（下）》2009年第7期55-56,74,共3页Farm Products Processing

摘　　要：研究了制备木薯微孔淀粉的工艺条件,以微孔淀粉的吸油率作为考察指标,通过单因素和正交试验,考察温度、时间、酶用量、酶配比、pH值对微孔淀粉吸油率的影响。结果表明,最佳酶解工艺条件为:酶配比1∶5,淀粉乳质量分数20%,温度50℃,时间8h,酶用量1.0%,pH值5.5,在此条件下所得微孔淀粉的吸油率达92%。The preparation of the micro-porous cassastarch was studied and oil absorption were investigated. Some factors, such as reaction temperature, reaction time, enzyme addition, enzyme combination and reaction pH were studied as the main factors for oil adsorption capacity. The single element and orthogonal test showed the optimum enzyme reaction condition are as follows： The optimal mass ratio of α-amylase to glucoamylase 1 ： 5, stareh concentration 20%, reaction temperature 50 ℃, reaction time 8 h, enzyme addition 1.0% and pH 5.0. Under these conditions, the capacity of oil adsorption is up to 92%.

关 键 词：微孔淀粉 复合酶 吸油率 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]