魔芋低聚糖生产制备工艺优化研究  

Research of preparation and production optimization of mannoligosaccharides

作　　者：党娅 刘水英[1] 张志健[1] 卫永华[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000 [2]陕西理工学院秦巴蓝莓研究所,陕西汉中723000 [3]陕西省资源生物重点实验室,陕西汉中723000 [4]陕西省黑色有机食品工程技术研究中心,陕西汉中723000

出　　处：《食品工业科技》2015年第8期250-256,共7页Science and Technology of Food Industry

基　　金：陕西省教育厅项目(2013JC01)

摘　　要：以魔芋精粉为原料,通过正交实验优化超声波法、柠檬酸法和纤维素酶解法降解魔芋葡甘聚糖的工艺参数,并比较这三种方法降解魔芋葡甘聚糖的效率。研究表明纤维素酶解法降解效果最好,纤维素酶法降解魔芋葡甘聚糖的最佳工艺参数为:料液比1.0g/L,酶用量0.25g/L,温度50℃,降解时间100min。With konjac purified powder as experimental material,using ultrasonic method,citric acid method and cellulose enzymatic hydrolysis method,the degradation process parameters of konjac glucomannan were optimized by the orthogonal test,and these three methods degradation efficiency of konjac glucomannan were compared in this paper. The results showed that cellulose enzymatic hydrolysis degradation was the best,and the optimum conditions were as follows ：material-liquid ratio was 1.0g/L,dosage of enzyme was 0.25g/L,temperature was 50℃,and enzymatic hydrolysis time was 100 min.

关 键 词：魔芋精粉 魔芋葡甘聚糖 魔芋低聚糖 超声波降解 酸降解 酶降解 

分 类 号：TS201.25[轻工技术与工程—食品科学]