酶法制备玉米慢消化淀粉的研究  

Enzymatic Preparation of Slowly Digested Corn Starch

作　　者：李若敏 张焕新[2] 郑义[2] 盘赛昆 江娟 Li Ruomin;Zhang Huanxin;Zheng Yi;Pan Saikun;Jiang Juan(College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005;Jiangsu Vocational College of Agriculture and Animal Husbandry Technology,Taizhou 25300)

机构地区：[1]江苏海洋大学食品科学与工程学院,连云港222005 [2]江苏农牧科技职业学院,泰州225300

出　　处：《中国粮油学报》2022年第6期67-74,共8页Journal of the Chinese Cereals and Oils Association

基　　金：泰州市科技支撑计划项目(TN202005);江苏省“青蓝工程”资助项目(苏教师函〔2018〕(42));江苏农牧科技职业学院核心技术创新项目(NSF2021ZR04);泰州市第五期“311”高层次人才培养工程项目(2017-I-42)。

摘　　要：用α-淀粉酶和Bacillus stearothermophilus来源的分支酶(BE)对普通玉米淀粉连续处理,制备慢消化淀粉(SDS)。通过单因素实验和响应面实验,考察酶作用时间、酶添加量、酶解温度和淀粉浆质量分数4个因素对产物中SDS含量的影响,确定SDS的制备工艺,并对改性淀粉理化性质进行测定。酶法制备SDS最优工艺条件为:酶作用时间为6.5 h,酶添加量为320 U/g,酶解温度为75.5℃,淀粉浆质量分数为21.5%。在此条件下,SDS质量分数为37.28%。淀粉颗粒因酶解作用而具有致密规则的孔洞、短链比例增加、相对结晶度降低,促使SDS质量浓度提高,并且改性后的淀粉具有良好的溶解性和膨胀度。Ordinary corn starch was continuously processed withα-amylase and branching enzyme(BE)derived from Bacillus stearothermophilus to prepare slow digestion starch(SDS).Via single factor experiment and response surface experiment,the four factors of enzyme action time,enzyme addition amount,enzymatic hydrolysis temperature and starch slurry concentration were investigated to determine the SDS content in the product,determine the SDS preparation process,and measure the physical and chemical properties of the modified starch.The optimal process conditions for preparing SDS by enzymatic method were:enzyme action time was 6.5 h,enzyme addition amount was 320 U/g,enzymolysis temperature was 75.5℃,and starch slurry concentration was 21.5%.Under these conditions,the SDS content was 37.28%.Starch granules had dense and regular pores due to enzymolysis,the proportion of short chains increases,and the relative crystallinity decreased,which promoted the increase of SDS mass concentration and the modified starch has good solubility and swelling.

关 键 词：玉米淀粉 Α-淀粉酶 分支酶(BE) 慢消化淀粉(SDS) 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]