高吸油性木薯微孔淀粉复合酶法的制备工艺  

Study on Preparation of Micro-porous Cassava Starch with High Oil Adsorption Capacity by Compound Enzymes

作　　者：潘颉[1] 易美华[1] 钟秋平[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品研究与开发》2010年第2期65-69,共5页Food Research and Development

基　　金：国家科技支撑计划项目(N02007BAD76B06)

摘　　要：研究木薯微孔淀粉复合酶法的制备工艺,以吸油性能为指标,通过单因素和正交正交试验,研究淀粉乳浓度、复合酶用量、复合酶的配比、反应体系pH值、反应温度和反应时间等因素对木薯微孔淀粉吸油性能的影响。复合酶法生产木薯微孔淀粉的最佳工艺条件:底物浓度60%,酶用量2.5%,α-淀粉酶和糖化酶酶活力配比为1∶5,pH为6.0,反应温度60℃,反应时间7h,所得木薯微孔淀粉的吸油率和比表面积比原淀粉分别提高了53%和54%。The preparation technologies of micro-porous cassava starch and its oil adsorption capacity were studied, respectively. The main influence factors including reaction temperature, reaction time, enzyme addition, enzyme combination, and substance concentration and reaction pH were studied for oil adsorption capacity. The results showed the optimum conditions were as follows： substance concentration 60 %, enzyme addition 2.5 %, enzyme combination ratio 1：5, pH 6.0, reaction temperature 60 ℃ and reaction time 7 h. Under these conditions, the capacity of oil adsorption and the BET surface area were increased by 53 % and 54 %, respectively.

关 键 词：木薯微孔淀粉 复合酶 吸油率 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]