酶法制备薏苡仁淀粉工艺研究  

Study on Preparation of The Starch from Coix by Enzymatic

作　　者：傅新征[1] 刘淑燕[1] 吕峰[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《江西食品工业》2011年第3期22-25,共4页Jiangxi Food Industry

基　　金：农业部农业科技成果转化资金项目(No.[2005]380)

摘　　要：以薏苡仁为原料,采用酶解法制备薏苡仁淀粉。基于单因素试验,确定蛋白酶用量、酶解温度、酶解液pH和酶解时间为影响因素,以蛋白质残留量为指标,采用L9(34)正交试验设计方案优化薏苡仁淀粉酶法制备工艺。结果表明,薏苡仁淀粉酶法制备的最佳工艺参数组合为:碱性蛋白酶用量为250u/mL、酶解温度为45℃、酶解液pH为11、酶解时间2.5h,以此为条件制备所得的薏苡仁淀粉得率为54.39%,其蛋白质残留量为0.21%。Coix was used as the raw material to prepared the starch by enzymatic.On the base of the single factor experiments, the enzyme dose, enzymolysis temperature,enzymolysis pH,and enzymolysis time were determined as key factors,while residual protein content as test index. The orthogonal test L9（34） design was used to optimize the technological parameters of preparation of Coix starch.The results showed that optimum technological parameters were as follows： the dose of Alkaline protease 250u/mL , reaction temperature 45℃,enzymolysis pH 11 and enzymolysis time 2.5h.Under the condition,the yield of Coxi starch was 54.39% and the residual protein content was 0.21%.

关 键 词：薏苡仁淀粉 碱性蛋白酶 制备工艺 优化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]