普鲁兰酶法制备缓慢消化淀粉工艺的研究  

Study on preparation of slowly digestible starch by Pullulanase

作　　者：王磊[1,2] 陈宇飞[2] 杨柳[2] 

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,长春130507 [2]吉林工商学院食品工程学院,长春130507

出　　处：《中国食品添加剂》2017年第1期146-151,共6页China Food Additives

基　　金：粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2016]第017号)

摘　　要：以普通马铃薯淀粉为原料,采用普鲁兰酶对淀粉进行酶解,制备缓慢消化淀粉。在单因素试验基础上,选取酶的添加量、酶解时间、淀粉乳浓度、冷藏时间进行中心组合(Box-Benhnken)实验设计,并运用Design-Expert8.05软件对数据进行分析和优化。结果表明:缓慢消化淀粉的最佳制备工艺条件为酶的添加量为160U/m L,酶解时间为8.5h,淀粉乳浓度10%,冷藏时间为3d,在此工艺条件下,获得SDS质量浓度为18.3%,为缓慢消化淀粉的开发提供理论依据。Using potato starch as raw material,pullulanase was chosen to prepare slowly digestible starch（SDS）.The effects of enzyme amount,enzynolysis time,concentration of starch and refrigeration time were investigated by single factor tests.Subsequently,Box- Behnken design was used to investigate the effects of four factors on SDS mass concentration.The optimum combination was obtained by Design Expert 8.05 software and response surface analysis.The results showed that the optimum process conditions were as follows：enzyme amount 160U/mL,enzynolysis time 8.5h,concentration of starch 10%,refrigeration time 3d.Under the above optimized conditions,the mass concentration of SDS was 18.3%.The results provided a theoretical basis for the development of slowly digestible starch.

关 键 词：普鲁兰酶 马铃薯淀粉 缓慢消化淀粉 

分 类 号：Q539.1[生物学—生物化学] TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]