江西食品工业
江西食品工業
강서식품공업
JIANGXI FOOD INDUSTRY
2011年
3期
22-25
,共4页
薏苡仁淀粉%碱性蛋白酶%制备工艺%优化
薏苡仁澱粉%堿性蛋白酶%製備工藝%優化
의이인정분%감성단백매%제비공예%우화
Coix starch%Alkaline protease%preparation%optimization
以薏苡仁为原料，采用酶解法制备薏苡仁淀粉。基于单因素试验，确定蛋白酶用量、酶解温度、酶解液pH和酶解时间为影响因素，以蛋白质残留量为指标，采用U34），正交试验设计方案优化薏苡仁淀粉酶法制备工艺。结果表明，薏苡仁淀粉酶法制备的最佳工艺参数组合为：碱性蛋白酶用量为250u／mL、酶解温度为45℃、酶解液pH为11、酶解时间2．5h，以此为条件制备所得的薏苡仁淀粉得率为54．39％，其蛋白质残留量为0．21％。
以薏苡仁為原料，採用酶解法製備薏苡仁澱粉。基于單因素試驗，確定蛋白酶用量、酶解溫度、酶解液pH和酶解時間為影響因素，以蛋白質殘留量為指標，採用U34），正交試驗設計方案優化薏苡仁澱粉酶法製備工藝。結果錶明，薏苡仁澱粉酶法製備的最佳工藝參數組閤為：堿性蛋白酶用量為250u／mL、酶解溫度為45℃、酶解液pH為11、酶解時間2．5h，以此為條件製備所得的薏苡仁澱粉得率為54．39％，其蛋白質殘留量為0．21％。
이의이인위원료，채용매해법제비의이인정분。기우단인소시험，학정단백매용량、매해온도、매해액pH화매해시간위영향인소，이단백질잔류량위지표，채용U34），정교시험설계방안우화의이인정분매법제비공예。결과표명，의이인정분매법제비적최가공예삼수조합위：감성단백매용량위250u／mL、매해온도위45℃、매해액pH위11、매해시간2．5h，이차위조건제비소득적의이인정분득솔위54．39％，기단백질잔류량위0．21％。
Coix was used as the raw material to prepared the starch by enzymatic.On the base of the single factor experiments, the enzyme dose, enzymolysis temperature,enzymolysis pH,and enzymolysis time were determined as key factors,while residual protein content as test index. The orthogonal test L9（34） design was used to optimize the technological parameters of preparation of Coix starch.The results showed that optimum technological parameters were as follows： the dose of Alkaline protease 250u/mL , reaction temperature 45℃,enzymolysis pH 11 and enzymolysis time 2.5h.Under the condition,the yield of Coxi starch was 54.39% and the residual protein content was 0.21%.
