木薯抗性淀粉的酶法制备研究  

Resistant Starch of Cassava Preparation by Enzymatic Hydrolysis

作　　者：刘婷[1] 林莹[1] 古碧[2] 谭瑶瑶[1] 查春月[1] 吴亨[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学淀粉化工研究所,南宁530004

出　　处：《食品工业》2012年第12期18-21,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项资金(NO:CARS-12)

摘　　要：以木薯淀粉为原料,使用耐高温α-淀粉酶或普鲁兰酶进行酶解,以抗性淀粉得率为指标探讨其制备过程的酶解动力学。结果表明利用耐高温α-淀粉酶制备抗性淀粉(RS),其RS含量随酶用量先增后减,在酶用量30 U/g淀粉作用10 min抗性淀粉含量达最高为9.13%;RS含量随水解程度DE值的增大呈先增后减趋势,DE值为0.32时抗性淀粉含量最高为9.13%;木薯淀粉的普鲁兰酶水解曲线遵循一级反应方程,在添加酶量为4 U/g淀粉作用时间为4 h,脱支度为28.51%时抗性淀粉含量达最高10.42%。耐高温α-淀粉酶和普鲁兰酶均能使抗性淀粉含量显著增加,这将为使用复合酶制备抗性淀粉提高其效率奠定理论基础。Thermostable a-amylase or pullulanase was used for enzymatic hydrolysis of cassava starch, resistant starch yield of indicators to investigate the enzymatic hydrolysis kinetics of the process of its preparation. The results showed that resistant starch （RS） content was increased first and then less, with the increasing amount of enzyme thermostable a-amylase. RS content was up to 9.13% when the amount of enzyme was 30 U/g of starch reacted 10 min. RS content was increased first and then decreases with increasing degree of hydrolysis DE value trends, and the RS content was up to 9.13% when the DE value was 0.32. Pullulanase hydrolysis of cassava starch hydrolysis curve was followed a reaction equation. The RS content was up to 10.42% when the amount of enzyme was 4U/g of starch roled for 4 h, by that time the debranching degree was 28.51%. RS were significantly increased in the use of both thermostable a-amylase and pullulanase, which would improve the efficiency of preparation of the RS to the theoretical basis by used the complex enzyme.

关 键 词：木薯淀粉 抗性淀粉 耐高温Α-淀粉酶 普鲁兰酶 酶解动力学 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]