中性蛋白酶酶解制备魔芋飞粉淀粉及其性质的研究  

Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties

作　　者：谭博文[1] 徐怀德[1] 米林峰 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]榆林市产品质量监督检验所,陕西榆林719000

出　　处：《食品科学》2010年第18期41-45,共5页Food Science

基　　金：陕西省陕南突破发展基金项目(2006ZKC(二)04-34)

摘　　要：对中性蛋白酶酶解魔芋飞粉制备淀粉的方法及其性质进行研究。应用单因素和中心组合试验对酶解条件进行优化,用扫描电镜观察淀粉颗粒形貌,然后对淀粉糊的主要性质及指标进行测定。结果表明:中性蛋白酶酶解魔芋飞粉的最佳工艺参数为底物的质量分数2.5%、酶用量818.3U/g底物、温度44.1℃、pH7.1、水解120min。制得淀粉纯度90.09%,其中直连淀粉含量18.20%,支链淀粉含量81.80%,淀粉糊具有较好的溶解度和透明度。魔芋淀粉颗粒为蚕豆形,颗粒粒径为1～9μm,平均为5μm,魔芋淀粉颗粒小不易发生凝沉现象。Konjac fly powder was prepared by neutral protease hydrolysis from konjac starch and its properties were investigated.Results indicated that the optimal hydrolysis conditions were substrate concentration of 2.5%,alkaline protease concentration of 818.3 U/g,hydrolysis temperature of 44.1℃ and hydrolysis time of 120 min.The purity of prepared starch reached up to 90%,which contained 18.20% amylose and 81.80% amylopectin.Konjac starch paste exhibited excellent solubility and transparency.Konjac starch granules were broad bean shape with particle sizes ranging from 1 to 9μm,averaged at 5μm.

关 键 词：中性蛋白酶 魔芋飞粉淀粉 制备 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]