低温加酶挤压玉米淀粉糊化度的研究  

Study on the gelatinization of corn starch by enzyme-added extrusion at low temperature

作　　者：冯秋娟[1] 肖志刚[1] 郑广钊[1] 魏旭[1] 叶鸿剑[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2011年第8期287-290,294,共5页Science and Technology of Food Industry

基　　金：哈尔滨市青年科学技术专项基金(2007RFQXN019)

摘　　要：为了探讨淀粉加酶挤压转化规律,以中温α-淀粉酶为外加酶,利用双螺杆挤压机对玉米淀粉进行了糊化实验研究,获得了不同糊化程度的挤出物;在单因素研究基础上,采用响应面分析方法研究了机筒温度、螺杆转速、物料水分和酶浓度对挤出物糊化度的影响规律。结果表明:在机筒温度为71.35℃、物料水分31.81%、转速133.96r/min、酶浓度3.15u/g条件下,挤压玉米淀粉糊化度的最优值为55.31%。In order to study the behaviors of extrusion conversion of amylase,a in-temperature resistant α-amylase as catalyzer and a twin-screw extruder were used for testing the gelatinization and liquefaction of corn starch,and extrudates with different gelatinization were obtained.On the basis of single factor,the response surface methodology was used to study the barrel temperature,influences of screw speed,moisture of material and enzyme concentration on gelatinization values.The results showed that when barrel temperature of extruded was 71.35℃,moisture of material was 31.81%,rotation speed of extruder was 133.96r/min,enzyme concentration was 3.15u/g,the optimal value of gelatinization was 55.31%.

关 键 词：玉米淀粉 糊化度 加酶挤压 双螺杆挤压机 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]