摘要
为探索板栗淀粉酶水解特性及工艺条件,采用中温α-淀粉酶对板栗淀粉进行水解,并在水解温度、pH、底物浓度及酶用量等单因素试验的基础上进行二次回归正交旋转试验,确定板栗淀粉酶解工艺条件。结果表明:对α-淀粉酶水解板栗淀粉影响程度大小依次为pH>水解温度>酶用量>底物浓度;α-淀粉酶水解板栗淀粉的适宜工艺条件为:水解温度70.2℃,pH5.83,底物浓度73.10g/L,酶用量122.45U/g,水解时间为75min。在此工艺条件下板栗淀粉酶水解度为27.476%。
To study enzymatic hydrolysis conditions and the characteristics in chestnut starch processing. Mesothermal-α-amylase was used to hydrolyze chestnut starch respectively. Single factor experiment and the regression revolving orthogonal lest were adopted to study the effect of temperature, enzyme amount, pH and substrate concentration on hydrolysis. The results show that the contribution of four factors to DE value were pH, hydrolysis temperature, enzyme amount and substrate concentration in turn. The optimal conditions of chest nut starch hydrolysis with α amylase were at the temperature 70.2℃. pH 5.83, substrate concentration 73. 10 g/L, enzyme amount 122.45 U/g,and hydrolysis time was 75min. With this optimal condition,the hydrolysis degree of chestnut starch was 27. 476%.
出处
《食品与机械》
CSCD
北大核心
2010年第1期152-156,共5页
Food and Machinery
关键词
板栗淀粉
酶水解特性
酶水解条件
Chestnut starch
Enzymatic hydrolysis characteristics
En zymatic hydrolysis condition
