超声波对糖化酶酶解作用的影响  

Effect of Ultrasonic on Enzymolysis for Glucoamylase

作　　者：高振鹏[1] 岳田利[1] 袁亚宏[1] 宁龙[1] 周郑坤[1] 李昭[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农业机械学报》2012年第10期138-142,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：农业部"948"项目(2011G83);陕西省科技攻关资助项目(2011K17-05-01);西北农林科技大学基本科研业务费科技创新专项(QN2011136)

摘　　要：以液化后的红薯汁为原料,通过单因素及正交试验探讨了超声波功率、频率、酶解温度及加酶量4个因素对糖化酶酶解作用,优化出最佳超声波促进糖化酶酶解作用参数为:超声波功率420 W、频率45 kHz、酶解温度65℃和加酶量150 U/g,在此条件下还原糖含量达到1.541 mg/mL,比无超声波促进作用下的还原糖含量增加了24.78%。The sweet potato liquefaction juice was used as raw material.Ultrasound was employed in the processing of glucoamylase enzymatic digestion.The influence of ultrasonic power,frequency,enzymolysis temperature and enzyme dosage on glucoamylase enzymolysis reaction were studied by using single factor experiment and orthogonal test.The optimum condition of glucoamylase enzymolysis reaction was obtained.Research results indicated that,under the optimal conditions of ultrasonic power of 420 W,frequency of 45 kHz,enzymolysis temperature of 65℃ and enzyme dosage of 150 U/g,the reducing sugar content arrived to 1.541 mg/mL,which increased by 24.78% compared with control.

关 键 词：超声波 糖化酶 酶解作用 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] Q681[轻工技术与工程—食品科学与工程]