发酵法制备木薯微孔淀粉的工艺优化  

Qptimization of Preparation Process of Microporous Cassava Starch by Fermentation Method

作　　者：黄时海[1] 曹喜秀[1] 曹普美[1] 冯国芳[1] 吴孔阳[1] 黄飞[2] 李秋蓉[1] 梁耀星[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：《贵州农业科学》2011年第9期185-189,共5页Guizhou Agricultural Sciences

基　　金：广西区教委人才项目(桂教人200962);国家大学生创新基金项目(091059318);广西大学实验教改项目(092301)

摘　　要：为探索一种能代替酶法制备微孔淀粉的新方法,以木薯生淀粉为原料,黑曲霉(A spergillus niger)直接发酵法制备微孔淀粉。在单因素研究的基础上,采用正交试验优化发酵工艺条件。试验结果表明,在30℃,摇床转速160r/min条件下,初始pH为6.0,5%接种量,3%豆饼粉,添加初始木薯生淀粉12%,发酵35h后,补加10%生淀粉,后期发酵35h,制得木薯微孔淀粉的吸附性能较佳。Microporous starch was prepared directly by Aspergillus niger fermentation taking raw cassava starch as substrate and the fermentation process was optimized by an orthogonal test based on single-factor experiment to explore a new preparation method of microporous starch to take the place of enzymatic method.The results showed that the absorbability of microporous cassava starch was optimum prepared under the conditions of temperature 30℃,rotate speed 160 r/min,initial pH 6.0,inoculation amount 5%,bean powder 3%,adding initial raw cassava starch 12%,pro-fermentation time 35 h,additional raw starch 10% and post-fermentation time 35 h.

关 键 词：黑曲霉 木薯 微孔淀粉 吸油率 吸水率 制备工艺 

分 类 号：Q93-33[生物学—微生物学]