发酵法制备甘薯微孔淀粉工艺条件研究  

Study on technological conditions of microporous sweet potato starch prepared by fermentation

作　　者：黄时海[1] 黄飞[2] 曹喜秀[1] 吴孔阳[1] 冯国芳[1] 李湘萍[3] 

机构地区：[1]广西大学生命科学与技术学院,广西南宁530005 [2]南宁新技术创业者中心,广西南宁530007 [3]广西大学动物繁殖研究所,广西南宁530005

出　　处：《粮食与油脂》2011年第1期11-14,共4页Cereals & Oils

摘　　要：以黑曲霉(Aspergillusniger)直接发酵法制备甘薯微孔淀粉,在单因素研究基础上,采用正交试验优化发酵工艺条件。实验结果表明,在30℃、摇床转速170r/min条件下,初始pH为5.5、3%豆饼粉、3%接种量、添加初始马铃薯生淀粉10%、前期发酵40h后,补加15%生淀粉,后期发酵45h,制得微孔淀粉吸附性能较佳;通过交联反应可提高微孔淀粉结构和吸附性能。Microporous sweet potato starch was prepared directly by Aspergillus niger fermentation. In the foundation of monofactorial research,adopting orthogonal experiment to optimize process conditions of microporous starch. Results showed that,absorbability of microporous sweet potato starch was optimized,when temperature 30℃,rate of rotation 170 r/min,initial pH 5.5,adding initial raw sweet potato starch 10%,bean powder 3%,inoculation 3%,pro–fermentation 40 h,additional raw starch 15%,post–fermentation 45 h. The absorptive and structural properties of the microporous starch can be enhanced by crosslinked.

关 键 词：黑曲霉 微孔淀粉 甘薯淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]