CAJ | 학술논문

以香芋为原料，对酶法提取香芋淀粉工艺进行研究。通过单因素试验，研究酶解温度、酶解时间、纤维素酶添加量、料液比对淀粉提取率影响；通过L9（34）正交试验确定香芋淀粉酶法提取最佳工艺参数为：酶解温度35℃、料液比1∶4、纤维素酶添加量0.6%、酶解时间4 h。在此工艺条件下，香芋淀粉提取率为90.23%。该法提取的香芋淀粉无二氧化硫残留，不存在碱液污染问题。
이향우위원료，대매법제취향우정분공예진행연구。통과단인소시험，연구매해온도、매해시간、섬유소매첨가량、료액비대정분제취솔영향；통과L9（34）정교시험학정향우정분매법제취최가공예삼수위：매해온도35℃、료액비1∶4、섬유소매첨가량0.6%、매해시간4 h。재차공예조건하，향우정분제취솔위90.23%。해법제취적향우정분무이양화류잔류，불존재감액오염문제。
Taro starch was prepared by thehydrolysisof neutralcellulase with taro as raw material. The effectsofhydrolysis temperature,hydrolysis time,cellulase dosage and solid-liquid ratio were investigated, by anorthogonal experiment theoptimalconditions for taro starch preparation were gotten as follows:enzymolysis temperature at 35℃,enzymolysis time at 4h,cellulase dosage at 0.60% and solid-liquid ratio at 1∶4, under aboveconditions taro starch extraction yield was 90.23%.