生马铃薯通过酶法脱支制备抗性淀粉  

The Preparation of Resistant Starch by Enzymatic Debranching from Raw Potato

作　　者：王六强 张新武 孔红建 王杨 张娇娇 WANG Liuqiang;ZHANG Xinwu;KONG Hongjian;WANG Yang;ZHANG Jiaojiao(Henan Province Food Industry Research Institute Co.,Ltd.,Key Laboratory of Anti-Digestive Starch Production Technology and Application in Zhengzhou City,Zhengzhou 450053)

机构地区：[1]河南省食品工业科学研究所有限公司,郑州市抗消化淀粉生产技术与应用重点实验室,郑州450053

出　　处：《食品工业》2021年第6期252-256,共5页The Food Industry

基　　金：郑州市抗消化淀粉生产技术与应用重点实验室项目(郑科[2017]91号);郑州市科技创新团队计划项目(121PCXD519)。

摘　　要：以生马铃薯为原料,通过酶法脱支制备抗性淀粉。探讨耐高温α-淀粉酶用量和作用时间,以及普鲁兰酶用量、作用时间和作用温度等因素对制备抗性淀粉得率的影响。在单因素试验的基础上设计正交试验,确定最佳工艺条件:耐高温α-淀粉酶用量3 NU/g、作用时间30 min;普鲁兰酶用量4 NPUN/g、作用时间10 h、作用温度55℃。在此条件下,抗性淀粉得率为10.45%±0.03%。该试验结果为马铃薯抗性淀粉的制备和工艺优化提供参考。Using potato starch as raw material,the resistant starch was prepared by enzymatic debranching.The yield of resistant starch was used as the index to study the influence of enzymolysis dosage,enzymolysis time and enzymolysis temperature.The optimum technological condition was analyzed by orthogonal test.The result showed the optimal process condition was as follows:the dosage ofα-amylase 3 NU/g,the enzymatic hydrolysis time 30 min;the dosage of pullulanase 4 NPUN/g,the enzymatic hydrolysis time 10 h,and the enzymatic hydrolysis temperature 55℃.Under this condition,the yield was 10.45%±0.03%.The reference for the preparation and optimization of resistant starch in potato was provided.

关 键 词：生马铃薯 耐高温Α-淀粉酶 普鲁兰酶 抗性淀粉 制备 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]