甘肃农业大学学报
甘肅農業大學學報
감숙농업대학학보
JOURNAL OF GANSU AGRICULTURAL UNIVERSITY
2015年
2期
151-156
,共6页
许珍%牛黎莉%周美%张盛贵
許珍%牛黎莉%週美%張盛貴
허진%우려리%주미%장성귀
马铃薯淀粉%糖化酶%吸油率%响应面试验
馬鈴藷澱粉%糖化酶%吸油率%響應麵試驗
마령서정분%당화매%흡유솔%향응면시험
potato starch%glucoamylase%oil absorption rate%response surface experiments
以马铃薯淀粉为原料,吸油率为评价指标,研究了双酶法分步处理淀粉,提高吸油率的最佳工艺方案.结果表明:α-淀粉酶处理后淀粉的吸油率可以达到86.17%,糖化酶的作用可以进一步提高吸油率.酶解的 pH、温度、时间和酶使用量均能影响糖化酶的处理效果,响应面试验结果表明:当糖化酶添加量为1%、pH5.5、温度50℃、酶解时间12 h 时,测得微孔淀粉的吸油率为107.51%,与预测值108.16%的相对误差为0.60%,差异不显著,说明该模型拟合度好,优化后得到的微孔淀粉制备工艺准确可靠,较α-淀粉酶处理后淀粉的吸油率提高了21.34%.
以馬鈴藷澱粉為原料,吸油率為評價指標,研究瞭雙酶法分步處理澱粉,提高吸油率的最佳工藝方案.結果錶明:α-澱粉酶處理後澱粉的吸油率可以達到86.17%,糖化酶的作用可以進一步提高吸油率.酶解的 pH、溫度、時間和酶使用量均能影響糖化酶的處理效果,響應麵試驗結果錶明:噹糖化酶添加量為1%、pH5.5、溫度50℃、酶解時間12 h 時,測得微孔澱粉的吸油率為107.51%,與預測值108.16%的相對誤差為0.60%,差異不顯著,說明該模型擬閤度好,優化後得到的微孔澱粉製備工藝準確可靠,較α-澱粉酶處理後澱粉的吸油率提高瞭21.34%.
이마령서정분위원료,흡유솔위평개지표,연구료쌍매법분보처리정분,제고흡유솔적최가공예방안.결과표명:α-정분매처리후정분적흡유솔가이체도86.17%,당화매적작용가이진일보제고흡유솔.매해적 pH、온도、시간화매사용량균능영향당화매적처리효과,향응면시험결과표명:당당화매첨가량위1%、pH5.5、온도50℃、매해시간12 h 시,측득미공정분적흡유솔위107.51%,여예측치108.16%적상대오차위0.60%,차이불현저,설명해모형의합도호,우화후득도적미공정분제비공예준학가고,교α-정분매처리후정분적흡유솔제고료21.34%.
With potato starch and oil absorption rate as raw material and evaluation index,the optimum techniques to improve oil absorption rate were determined with dual enzymatic stepwise handled starch. The result showed that the oil adsorption reached 86.17% when with α-amylase treatment.Moreover,glu-coamylase treatment enhanced oil absorption.The pH,temperature,time of mixing and the enzyme adding quantity affected oil adsorption capacity.The results of the response surface showed that oil adsorption ca-pacity of microporous starch reached 107.5 1% and the relative error was 0.60% compared with the predic-ted values 108.1 6%,when glucoamylase adding quantitys at 1%,pH 5.5,temperature at 50 ℃,enzymatic hydrolysis for 12 h.The difference was not significant compared with predict value,indicated that the model fitting degree was good.It is suggested that optimized microporous starch peeparation technology is accu-rate and reliable,improved 21.34% of oil absorption rate when compared to the starch treated by α-amyl-ase.