两步酶解法制备香蕉抗性淀粉的工艺研究  

Two-step Enzymatic Extraction of Banana Resistant Starch

作　　者：黄志强[1] 唐健[1,2] 杜冰[1] 白永亮[1] 陈庆发[1] 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]无限极(中国)有限公司,广东广州510623

出　　处：《现代食品科技》2013年第4期800-803,761,共5页Modern Food Science and Technology

基　　金：东莞市科技计划资助项目(200910810100600)

摘　　要：本文主要研究果胶酶、纤维素酶和中温a-淀粉酶制备香蕉抗性淀粉的酶解工艺。研究发现:第一步酶解中果胶酶与纤维素酶配比1:2,酶添加量为0.22%,温度45℃,pH 5.0,时间35 min,第二步酶解添加中温a-淀粉酶0.35%、温度52℃、pH 6.3、时间3.5h为酶解最适条件,此时的香蕉抗性淀粉含量达到81.24%。In this paper, a two-step enzymatic method was used for the extraction of banana resistant starch （RS） by using pectase, cellulose and a-amylase. The results showed that, in the first enzymolysis step, the optimum conditions were mass ratio of pectinase to cellulase of 1：2, ertzyrne dosage of 0.22%, reaction temperature of 45 ℃, pH value of 5.0 and reaction time of 35min. In the second enzymolysis step, the best extraction conditions were a-amylase dosage of 0.35%, reaction temperature of 52 ℃, pH value of 6.3 and reaction lime of 3.5 h. With this method, the extract rates of RS were 81.24%.

关 键 词：酶解 香蕉 抗性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]