淀粉酶限制性酶解对红小豆浆液影响研究  

Study on the Influence of Amylase Restrictive Enzymolysis on Adzuki Bean Milk

作　　者：奚会松[1] 朱秀清[2] 赵兴明[1] 何洋[1] 金丽丽[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150028

出　　处：《食品工业》2014年第11期87-92,共6页The Food Industry

摘　　要：以红小豆为原料,研究了淀粉酶的酶解对红小豆浆液黏度和DE值的影响,通过对糖化酶、中温α-淀粉酶和耐高温α-淀粉酶的筛选,发现中温α-淀粉酶能有效的降低红小豆浆液黏度。用中温α-淀粉酶,在单因素试验的基础上,通过响应面优化淀粉酶限制性酶解红小豆的条件,得到最佳工艺参数为:酶解时间11min,酶解温度56℃,液料比7:1(mL/g),加酶量11.45U/g,此时红小豆浆液的黏度为726mPa·s,DE值为4.93%。Adzuki bean was the main raw materials and the influence of amylase enzymolysis on viscosity and DE value of adzuki bean milk were researched. It＇s found that α-amylase could reduce the viscosity of adzuki bean milk effectively, according to sift glucoamylase, α-amylase and high temperature resistant α-amylase. On the basis of single factor experiment, the conditions of amylase enzymolysis adzuki bean was optimized by response surface and got the best technological parameters： response time 11 min, enzymolysis temperature 56 ℃, ratio of solid to liquid 7：1（mL /g）, enzyme addition 11.45 U/g. At these conditions adzuki bean milk viscosity was 726 mP a·s, DE value was 4.93%.

关 键 词：红小豆 淀粉酶 黏度 DE值 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ925.1[轻工技术与工程—食品科学与工程]