中温α-淀粉酶处理提高甘薯回生抗性淀粉制备率  

Increasing of preparation ratio of retrograded resistant starc(hRS3) of sweet potato by treatment of mesophilic α-amylase

作　　者：连喜军[1] 赵璐[1] 牛瑞华[1] 徐莹[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》2010年第8期21-23,共3页Cereals & Oils

摘　　要：以甘薯淀粉为原料,以抗性淀粉制备产率为考察指标,研究中温α–淀粉酶处理对RS3型抗性淀粉制备产率影响。结果表明,中温α–淀粉酶处理制备甘薯回生抗性淀粉最佳工艺条件为:淀粉乳10%,中温α–淀粉酶添加量为0.02 U/mL,酶解温度80℃,酶解时间15 min,淀粉乳pH7.0;在最佳条件下制备甘薯回生抗性淀粉产率达25.45%,比对照组提高1.68倍。The effects of mesophilic α–amylase treatment on preparation ratio of retrograded resistant starch of sweet potato were studied using sweet potato as material through determining preparation ratio of retrograded resistant starch of sweet potato.The results show that the optimum process for mesophilic α–amylase treatment was that the addition of mesophilic α–amylase was 0.02U/mL starch,hydrolysis temperature and time were 80℃ and 15min respectively,the pH of starch solution was 7.0,and the yield of RS3 reached to 25.45%,which was 1.68 fold higher than that of control group.

关 键 词：甘薯 回生抗性淀粉 中温α–淀粉酶 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]