β-淀粉酶对蜡质玉米淀粉的酶解规律及其产物性质研究  

Waxy corn starch hydrolysis by β-amylase and properties of the dextrin

作　　者：陈旭[1] 陈磊[1] 黄强[1] 姜锐[1] 何小维[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2013年第14期99-102,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2012A020602005);广州市科技计划项目(2010C6-I00031)

摘　　要：以蜡质玉米淀粉为原料,制备了β-极限糊精,研究了加酶量及酶解时间与产物流度关系的变化规律,以膜分离手段分离部分小分子麦芽糖,研究了产物溶解性、冻融稳定性、持水性及表观黏度等理化性质。结果表明,淀粉糊的流度在酶解前5h迅速降低,24h后产物流度趋于稳定。随着酶解程度的提高,β-极限糊精的溶解度提高,冻融稳定性和持水性降低,表观黏度下降,酶解物为假塑性流体。与未经膜分离的样品相比,膜分离后产物的持水性、冻融稳定性、表观黏度提高。Using waxy corn starch as material,β-limit dextrin was prepared,and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied. Part of maltose was separated by membrance. The solubility,freeze-thaw stability,water holding capacity and apparent viscosity of the separated products was investigated. Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis,and became stable after 24h of hydolysis. As the degree of hydrolysis increasing,the solubility of dextrin increased, and freeze-thaw stability ,water holding capacity and apparent viscosity decreased. The product showed pseudoplastic fluid. After membrane separation,the water holding capacity,freeze-thaw stability and apparent viscosity of the dextrin increased.

关 键 词：蜡质玉米淀粉 β-极限糊精 脂肪替代物 性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]