碱法和超声辅助酶法分离燕麦淀粉的比较研究  

Comparison of separation oat starch by alkali method and ultrasound-assisted enzymatic method

作　　者：何义萍[1] 韩小贤[1] 赵亚娟[1] 郝春明[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品与机械》2011年第6期95-97,共3页Food and Machinery

基　　金：国家自然科学基金项目(编号:31101243);河南工业大学2010年研究生科技创新基金项目

摘　　要：比较碱法和超声辅助酶法两种不同的分离方法对燕麦淀粉的提取效果影响。结果表明,碱法最佳工艺条件为pH值为10、料液比1∶6(m∶V)、搅拌时间为90min,该条件下燕麦淀粉的提取率为85.62%。超声辅助酶法分离燕麦淀粉的最佳工艺条件为:酶添加量为1.0%、酶解温度为40℃、酶解时间1h,超声处理20min,酶解pH值为7.0,该条件下燕麦淀粉的提取率为88.91%。试验结果显示超声辅助酶法提取率高,反应时间短,节约能耗,环境污染少。Compared two different separation methods（the alkali and ultrasound-assisted enzymatic） of oat starch.The optimum separation conditions for the alkali were identified as follows： pH value 10,ratio of material to liquid 1∶6（m∶V）,stirring time 90 min.Under these conditions, the extraction efficiency of the oat starch was 85.62%.Ultrasound-assisted enzymatic method of oat starch was obtained by orthogonal experiments as follows： enzyme dosage 1.0%,reaction temperature 40 ℃,hydrolysis time 1 h,ultrasonic treatment 20 min,digestion pH value 7.0.Under these conditions,the extraction efficiency of oat starch was 88.91%.The results showed that ultrasound-assisted enzymatic method was better than the alkali method.Through the comparision,the ultrasound-assisted enzymatic method is better,with higher efficiency,shorter reaction time,energy reducing and lower enviroment polution.

关 键 词：燕麦淀粉 分离 碱法 超声辅助酶法 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]