复合酶法制备马铃薯微孔淀粉的工艺研究

目的]研究糖化酶与α-淀粉酶制备马铃薯微孔淀粉的工艺。方法]以马铃薯淀粉为原料,淀粉水解率和油脂吸附率为评价指标,考察反应温度、酶配比糖化酶∶α-淀粉酶(W/W)]、加酶量、底物量浓度淀粉∶溶液(W/V)]、缓冲液pH和反应时间6个因素对马铃薯淀粉微孔化的影响。结果]马铃薯微孔淀粉的最佳制备工艺条件为反应温度45℃,酶配比6∶1,加酶量1.0%,底物量浓度0.14g/ml,缓冲液pH 4,反应时间8 h;在该条件下制得的微孔淀粉的油脂吸附率为70.2%,淀粉水解率为34.16%。结论]该研究为微孔淀粉的开发和利用提供了依据。

Study on Process Conditions of Preparation of Microporous Potatoes Starch with Complex Enzyme Method

Objective]The effects of using α-amylase and glucoamylase to prepare microporous potato starch were studied.Method] Taking potato starch as raw materials,starch hydrolysis rate and the oil absorption as a measure of index,the influences of the reaction temperature,two enzymes proportion,the quantity of enzyme,the chroma of substrate,buffer solution pH and reaction time on microporous potato starch were investigated.Result]The experimental results showed that the best technological conditions were reaction temperature 45 ℃,enzyme ratio(glucoamylase /α-amylase) 6,the quantity of enzyme 1.0%,the substrate quantity chroma 0.14 g/ml,buffer solution pH 4,the reaction time 8 h.In such process condition,the oil adsorption rate of hydrolyzed potato starch was as high as 70.2%,starch hydrolytic ratio was 34.16%.Conclusion]The study provided a basis for the development and utilization of microporous starch.