大蕉淀粉的复合酶法改性工艺优化  

Optimization of Double-Enzymatic Modification of Plantain Starch

作　　者：黄守耀[1] 夏雨[1] 杜冰[1] 原敏敏[1] 鲁旺旺[1] 白永亮[1] 徐勇[1,2] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省食品工业研究所,广东广州510308

出　　处：《食品科学》2012年第6期69-73,共5页Food Science

基　　金：粤港关键领域重点突破项目(2008A024200004);东莞市科技计划项目(200910810100600);东莞市2009年科技计划高校科研机构重点项目(200910810110);广东省农业厅2009年省级良种培育与引进专项

摘　　要：利用复合酶对大蕉淀粉进行改性研究,在单因素试验基础上进行二次正交旋转回归设计优化大蕉淀粉复合酶法改性的最佳工艺条件,并对改性前后大蕉淀粉颗粒形态进行观察比较。结果表明:复合酶法改性大蕉淀粉的最佳工艺条件为淀粉乳质量分数5%、酶用量25U/mL、60℃酶解24h。在此条件下,大蕉淀粉的水解率为16.17%,与模型预测值基本一致。扫描电镜显示,改性淀粉颗粒出现孔洞,形貌更加圆滑,粒径有所减小,分布较为均匀,可有效提高大蕉淀粉加工特性和改善产品口感。The compound enzyme was used for the modification of plantain starch in this article.On the basis of single factor tests,orthogonal rotation combination design was used to optimize modification process of plantain starch.The microscopic shape of starch was observed.The results indicated that the optimal conditions for plantain starch modification by compound enzyme were starch milk concentration 5%,compound enzyme concentration 25 U/mL,enzymatic hydrolysis time of 24 h and hydrolysis temperature of 60 ℃.Under the optimal hydrolysis conditions,the hydrolysis rate of plantain starch was 16.17%,which was consistent with the predicted value.The scanning electron microscope revealed a lot of keyholes,smoother shape,reduced and evenly distributed particle size in modified plantain starch.Meanwhile,the quality and taste of modified plantain starch were significantly improved.

关 键 词：大蕉淀粉 复合酶解 酶法改性 微观结构 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]