CAJ | 학술논문

为使板栗中的淀粉能被人体更有效利用,减少板栗饮料生产中的分层和沉淀现象.采用双酶法(耐高温α-淀粉酶、糖化酶)对板栗浆液中的淀粉进行水解.以淀粉水解度为指标,通过单因素试验和正交试验优化,最终确定了制取板栗淀粉水解液的糊化、糖化的最佳工艺条件分别为加酶量8 U/g、95℃、pH6.0、时间60 min以及加酶量80 U/g、60℃、pH4.0、时间50 min.
위사판률중적정분능피인체경유효이용,감소판률음료생산중적분층화침정현상.채용쌍매법(내고온α-정분매、당화매)대판률장액중적정분진행수해.이정분수해도위지표,통과단인소시험화정교시험우화,최종학정료제취판률정분수해액적호화、당화적최가공예조건분별위가매량8 U/g、95℃、pH6.0、시간60 min이급가매량80 U/g、60℃、pH4.0、시간50 min.
In order to boost absord of chestnut starch and protein in human diet, the hydrolysis conditions of producing chestnut starch hydrolazate by thermostableα-amylase, glucoamylase were studied in this paper. The liquefaction condition was optimumed by mono- factor, orthogonal experiments. The results showed that the optimum reaction condition parameters of the gelatinization, saccharification had been 8 Uα- amylase/g pulp at 95 ℃ and pH 6.0 for 60 min; 80 U glucoamylase /g pulp at 60 ℃ and pH 4.0 for 50 min, respectively.