酶重量法测定甜菜膳食纤维中α-淀粉酶酶解条件的优化  

Exploration of the hydrolysis conditions of α - amylase in the extraction of sugar beet dietary fiber by enzymolysis method

作　　者：於丽华[1,2] 耿贵[2] 刘慧[3] 刘志婷[3] 吴玉梅[1,2] 

机构地区：[1]农业部糖料产品质量安全培训评估实验室,哈尔滨150080 [2]黑龙江省普通高等学校甜菜遗传育种重点实验室/黑龙江大学,哈尔滨150080 [3]黑龙江大学生命科学学院,哈尔滨150080

出　　处：《中国甜菜糖业》2015年第3期15-18,共4页China Beet & Sugar

摘　　要：以甜菜块根为试验材料，通过对酶解法中α-淀粉酶各种酶解条件的单因素研究以及正交试验研究，摸索出适合α-淀粉酶的最佳酶解条件。试验结果表明，影响甜菜块根淀粉酶水解的因素按主次依序为：pH〉温度〉时间〉酶量；α-淀粉酶的最佳酶解条件为：α-淀粉酶加入比例为称样量的1％，酶解pH为6．5，时间为60min，温度为60℃。Taking sugarbeet root as test materials, by studying the single factor of various hydrolysis conditions of α- amylase in enzymatic method and orthogonal test, and to explore the optimum hydrolysis condition for α- amylase in this. The results showed that the order of influencing factors in the hydrolysis conditions of α - amylase was as follows： pH 〉 temperature 〉 time 〉 enzyme amount; and the optimum hydrolysis condition for α - amylase was： addition proportion of α - amylase wasl % of sample weight, pH 6.5, temperature 60℃ for 60 minutes.

关 键 词：甜菜块根 膳食纤维 酶解法 Α-淀粉酶 

分 类 号：S566.3[农业科学—作物学]