复合淀粉酶水解米粉的工艺优化  

Optimization on the preparation technology of rice starch with complex amylase hydrolysis

作　　者：季慧[1] 纪艳青[1] 孔宇[2] 刘常金[2] 

机构地区：[1]临沂大学生命科学学院,山东临沂276005 [2]天津科技大学食品营养与安全教育部重点实验室,天津300457

出　　处：《粮食与饲料工业》2015年第1期28-32,38,共6页Cereal & Feed Industry

基　　金：临沂大学博士科研启动基金(LYDX2013BS030)

摘　　要：用α-淀粉酶和β-淀粉酶对米粉进行酶法水解,以还原糖含量为指标,采用响应面分析法得到大米粉的最佳酶解工艺:α-淀粉酶添加量为0.5μg/g,β-淀粉酶添加量为0.9μg/g,酶解温度58.5℃,pH5.5,酶水解时间为2.5h。在此条件下,大米粉的酶解程度最高,DE值为49.77%,经过酶解后大米粉颗粒直径由20.63μm降低到8.54μm。The rice powder was hydrolyzed byα-amylase andβ-amylase to prepare stable rice milk beverage.The preparation technology was optimized with response surface analysis（RSA）,and the content of reducing sugar was determined as investigated index.The optimal parameters were obtained as follows：addition of 0.5μg/g ofα-amylase,0.9μg/g ofβ-amylase,58.5℃for the reaction,pH5.5and time of 2.5h.Under the above conditions,the highest enzymatic hydrolysis degree has been observed in the rice powder.Specific data were that the DE value amounted to 49.77% and the particle size was reduced from20.63μm to 8.54μm.

关 键 词：大米粉 Α-淀粉酶 Β-淀粉酶 酶解 颗粒直径 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]