β-淀粉酶酶解甘薯淀粉条件分析  

Analysis of hydrolysates from sweet potato starch by β-Amylase

作　　者：梁新红[1] 李英[2] 孙俊良[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院化学化工学院,河南新乡453003

出　　处：《食品工业科技》2014年第7期178-181,共4页Science and Technology of Food Industry

基　　金：河南省科技攻关计划项目(122102110037);国家自然科学基金项目(31171641/C200101);河南省高校科技创新团队支持计划资助(13IRTSTHN006)

摘　　要：麦芽糖可以诱导枯草芽孢杆菌产生中温α-淀粉酶，甘薯淀粉的β-淀粉酶酶解产物主要为麦芽糖。应用高效液相色谱示差折光检测法对不同酶解条件下甘薯淀粉β-淀粉酶酶解产物进行分析。结果表明，液化酶加入量为5～10U／g干淀粉时，酶解产物中葡萄糖的含量最高可达0．94％±0．048％，其含量较低，不会对枯草芽孢杆菌产α-淀粉酶具有阻遏作用。酶解最佳条件为液化酶加入量5U／g干淀粉，β-淀粉酶最佳加入量为200U／g干淀粉，酶解最佳温度为60℃，最佳酶解时间为28h时，此条件下甘薯淀粉酶解产物中麦芽糖含量达75．8％±1．7％。甘薯淀粉β-淀粉酶酶解产物可以诱导β-淀粉酶酶解产物枯草芽孢杆菌发酵生产中温α-淀粉酶。研究对枯草芽孢杆菌发酵生产中温α-淀粉酶碳源优化具有重要意义。It is critical for hydrolysates from starch by β-amylase to induce mesophilic （- amylase fermented by Bacillus subtilis.Their hydrolysates were determined by HPLC with differential refractometer detector.The results showed that the addition of heat resistant α-amylase was 5-10U/g, the level of glucose was in trace amount, 0.94% ±0.048%, and it could not produce catabolic repression to B. subtilis.The optimal parameters of enzyme hydrolysating was β-amylase 200U/g,temperature 60℃,time 28h, and the level of maltose was ？5.8% ± 1./%.The hydrolysates from sweet potato starch by β-amylase could induce mesophilic （-amylase fermented by Bacillus subtilis.The research has important significance in theory and practice on fermentation mesophilic （- amylase by Bacillus subtilis.

关 键 词：甘薯淀粉 Β-淀粉酶 麦芽糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]