甘薯渣去除淀粉工艺研究  

Study on technology of removing starch from sweet potato marc

作　　者：梁新红[1] 孙俊良[1] 唐玉[1] 李元召[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2013年第2期242-244,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(311641/C200101);河南省科技攻关计划项目(122102110037)

摘　　要：甘薯渣中淀粉的存在严重影响了提取果胶的纯度,因此,开发和利用薯渣中的果胶资源,必须除去甘薯渣中的淀粉。甘薯渣中淀粉去除的最佳工艺为固液比为1∶15,甘薯渣醪液pH6.0,经高温α-淀粉酶在90℃酶解30min;然后调整pH至4.5,依次加入糖化酶、普鲁兰酶,在60℃保温酶解180min,淀粉转化率较高,达到94.22%±3.43%。根据电镜图片可知,去除淀粉效果较好。因此,甘薯渣可以采用高温α-淀粉酶、糖化酶和普鲁兰酶复合酶制剂去除淀粉。研究对甘薯果胶开发中去除甘薯渣中淀粉的工艺具有理论及实践意义。Starch in the sweet potato marc has seriously affected the purification of sweet potato pectin,and it must be removed from the sweet potato marc. The optimal parameters of removal starch were as follows：the ratio of the sweet potato marc and water 1∶15,the sweet potato marc liquid pH6.0,temperature 90℃ ,reaction time 30min by high temperature α -amylase,and then pH4.5,60℃ ,time 180min by glucoamylase and pullulase,and the conversion of starch was 94.22% ±3.43% . According to the figure of scanning electron microscope,the starch in the sweet potato marc was successfully removed. Reseach showed that it had satisfactory effect to remove the starch from the sweet potato marc by use of high temperature α -amylase, glucoamylase and pullulase. The study was of significance to remove the starch in the sweet potato marc.

关 键 词：甘薯渣 淀粉 酶制剂 

分 类 号：TS202.1[轻工技术与工程—食品科学]