混合酶法制备高含量可溶性糖南瓜粉  

Preparation of Pumpkin Powder with High Content Soluble Sugar by Composite Enzyme

作　　者：翟金霞[1] 赵瑞娟[1] 刘洋[1] 陈野[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2009年第4期29-31,44,共4页Journal of Tianjin University of Science & Technology

摘　　要：采用混合酶水解南瓜中的淀粉.利用L9(34)正交实验优化了酶解工艺,确定的最佳工艺条件为:添加0.04%果胶酶、0.5%α-淀粉酶和1.0%的糖化酶;混合酶作用温度50℃,酶处理时间2 h,摇床摇速120 r/min,酶解后南瓜浆中的可溶性糖为9.37%.The pumpkin starch was hydrolyzed by the composite enzyme. The preparation processing was studied by orthogonal experiment,and the results showed that the optimum processing parameters were ：to add 0.04% peetinase, 0.5%α-amylase and 1.0% glucoamylase, 50 ~C of temperature,processing times for 2 h, 120 r/min of the shaking speed. Based on the results from L9 （3^4） orthogonal experiment,the soluble sugar in the hydrolyzed pumpkin slurry accounted for 9.37%.

关 键 词：南瓜 酶解 可溶性糖 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]