酶法制备板栗多孔淀粉  

Enzymatic Preparation of Chestnut Starch Process of Porous

作　　者：冯玮星[1] 柳蕾[1] 王振[1] 冯翠萍[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《农产品加工（创新版）（中）》2011年第5期70-73,共4页Farm Products Processing

摘　　要：以板栗淀粉为原料,温度、pH值、反应时间、酶用量和淀粉浆质量分数为因素,吸油率为指标,探讨酶法制备板栗多孔淀粉的工艺条件。试验结果表明,最优的工艺条件为:α-淀粉酶与糖化酶配比为1∶7,反应温度55℃,反应时间28h,pH值5.6,加酶量0.5%,淀粉浆质量分数65%。Taking chestnut starch as the raw materials, with temperature, pH, time, enzyme dosage and starch concentration for its factors, absorption rate for the indicator, enzymatic preparation of porous chestnut starch is prepared to investigate the process conditions. Test results show that the optimal conditions for the process： α-amylase and glucoamylase ratio of 1 ： 7, reaction temperature 55 ℃, reaction time 28 h, pH 5.6, enzyme amount of 0.5%, 65% starch concentration.

关 键 词：多孔淀粉 糖化酶 Α-淀粉酶 板栗淀粉 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]