玉米直链淀粉的酶法制备及其性质的研究  

Study on enzymatic preparation and the properties of amylose corn

作　　者：史晓云[1] 梁艳[1] 卢艳敏[1] 崔波[1] 

机构地区：[1]齐鲁工业大学食品科学与工程学院,山东济南250300

出　　处：《粮食与油脂》2015年第6期21-24,共4页Cereals & Oils

基　　金：山东省高等学校科技计划项目(J11LC12)

摘　　要：以市售玉米淀粉为原料,糊化后采用异淀粉酶进行酶解脱支实验,以制备酶解玉米直链淀粉。该文通过单因素和正交试验,最终确定,在淀粉乳浓度为10%,酶解温度为50℃,酶解p H为6,异淀粉酶添加量为25 U/g(干淀粉),酶解时间为2 h时,得到的直链淀粉含量最高,为60.26%。理化性质表明,在酶解过程中没有产生新的基团,酶解过后淀粉颗粒遭到破坏,呈不规则层状结构。Using ordinary corn starch as raw materials,after starch gelatinization,corn–amylose was perpared by enzyme debranching with isoamylase. This study used single factor and orthogonal experiments to determine the optimal solution,which was starch milk concentration of 10%,enzyme solution temperature of 50 ℃,enzyme solution p H of 6,isoamylase amount of 25 U/g（dry starch）and enzymatic hydrolysis time of 2 h. Based this the highest content of amylose was 60.26%. The physical and chemical properties showed that there were no new groups product in the process of digestion,and after digestion starch granules were destroyed and became irregular lamellar structures.

关 键 词：玉米淀粉 异淀粉酶 直链淀粉 酶解 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]