α-淀粉酶和糖化酶协同酶解葛根淀粉的工艺  

The Technology of Enzymatic Hydrolysis of Pueraria Starch byα-Amylase and Saccharase

作　　者：陈晓镝 廖明晰 彭凌[1] CHEN Xiaodi;LIAO Mingxi;PENG Ling(Collage of Life Science and Engineering,Southwest Technology University,Mianyang 621010)

机构地区：[1]西南科技大学生命科学与工程学院,绵阳621010

出　　处：《食品工业》2021年第5期181-185,共5页The Food Industry

基　　金：四川省大学生创新创业训练计划资助项目(S201910619100)。

摘　　要：以葛根淀粉为主要研究对象,通过利用α-淀粉酶和糖化酶对葛根淀粉的协同酶解作用探讨,确定葛根淀粉糊化、液化、糖化的最佳工艺条件。结果表明,以糊化度为指标,葛根淀粉糊化条件为固液比1︰20 g/mL,pH 7.5,90℃下水浴加热3 h。以还原糖质量浓度为指标,葛根淀粉液化条件为α-淀粉酶用量0.3%,pH 6.5,65℃下水浴加热2 h。葛根淀粉糖化条件为β-淀粉酶用量1.2%,pH 4.5,65℃下水浴加热1.5 h。The best technological condition of gelatinization,liquefaction and saccharification of Pueraria starch was determined by using the synergistic enzymatic hydrolysis ofα-amylase and saccharification enzyme.The results showed that with gelatinization degree as the index,the gelatinization condition of Pueraria starch was as follows:solid-liquid ratio 1︰20 g/m L,pH 7.5,and water bath heating at 90℃for 3 h.With reducing sugar mass concentration as the index,the condition of Pueraria starch liquefaction wasα-amylase dosage 0.3%,pH 6.5,and water bath was heated for 2 h at 65℃.Taking reducing sugar concentration as the index,the saccharification condition of Pueraria starch was 1.2%beta-amylase dosage,pH 4.5,and water bath heating at 65℃for 1.5 h.

关 键 词：葛根淀粉 糊化 液化 糖化 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]