CAJ | 학술논문

为丰富微孔淀粉类型、拓展小麦淀粉的应用领域，以小麦A淀粉为材料，采用α-淀粉酶与糖化酶双酶协同水解法优化小麦微孔淀粉的制备工艺条件。结果表明：影响小麦微孔淀粉吸水率的因素依次为反应温度、酶用量、反应时间和pH，影响吸油率的因素依次为反应温度、pH、反应时间和酶用量。制备小麦微孔淀粉的适宜条件为，糖化酶与α-淀粉酶的配比6∶1，淀粉乳浓度20%，反应温度55℃，酶用量1.25%，pH4.5，反应时间16 h，此条件下小麦微孔淀粉的吸水率为115.14%，吸油率为103.46%，其吸附性能远高于原淀粉。
위봉부미공정분류형、탁전소맥정분적응용영역，이소맥A정분위재료，채용α-정분매여당화매쌍매협동수해법우화소맥미공정분적제비공예조건。결과표명：영향소맥미공정분흡수솔적인소의차위반응온도、매용량、반응시간화pH，영향흡유솔적인소의차위반응온도、pH、반응시간화매용량。제비소맥미공정분적괄의조건위，당화매여α-정분매적배비6∶1，정분유농도20%，반응온도55℃，매용량1.25%，pH4.5，반응시간16 h，차조건하소맥미공정분적흡수솔위115.14%，흡유솔위103.46%，기흡부성능원고우원정분。
@@@@In order to enrich the microporous starch types and broaden the application fields of wheat starch , the wheat A type starch was used as material and the technological conditions of preparation of microporous starch using co-hydrolysis by α-amylase and glucoamylase were optimized. The results show that reaction temperature was the main factor affecting the water absorption rate of wheat microporous starch , followed by enzyme dosage, reaction time and pH value. While the oil absorption rate was in turn influenced by reaction temperature, pH value, reaction time and enzyme dosage. The optimum preparation conditions for wheat microporous starch were glucoamylase:α-amylase ratio of 6∶1, starch concentration of 20%(w/v), reaction temperature of 55℃, enzyme dosage of 1.25%, pH4.5 and reaction time of 16 h. Under the condition , water absorption rate of microporous starch was up to 115.14 %, oil absorption rate was up to 103.46 %. The absorption properties of micropous starch is higher than raw starch obviously.