摘要
对不同温度下山地马铃薯淀粉糊化糖化率进行了比较研究。选用云南省宣威市的山地马铃薯并提取淀粉,在不同α-淀粉酶作用下,选取不同温度、时间、料水比,比较分析糖化率的变化情况。山地马铃薯的淀粉平均含量为11.25%。使用中温α-淀粉酶,料水比为1∶5,糊化温度为80℃,28h能使糖化率达到80%以上;使用耐高温α-淀粉酶,料水比为1∶5,糊化温度为90℃,16h能使糖化率达到80%以上。这对于节约原材料和生产成本,提高马铃薯淀粉利用率具有重要意义。
Mountain potato starch saccharification rates at different pasting temperatures were studied. Starch was extracted from mountain potato in Xuanwei Yunnan,and the starch saccharification rates were analysed with different α-amylase at different pasting temperatures,pasting time and feed-water ratio. Content of starch in mountain potato was 11.25%. Starch sccharification rate reached more than 80% under the condition of feed-water ratio 1∶5,pasting temperatures 80 ℃,pasting 8 h with medium temperature α-amylase;and sccharification rate reached more than 80% under the condition of feed-water ratio 1∶5,pasting temperatures 90 ℃,pasting 16 h with thermostable α-amylase. This is a great significance for the conservation of raw materials and production costs,improving utilization of potato starch.
出处
《农产品加工（下）》
2010年第6期54-56,共3页
Farm Products Processing
基金
国家自然科学基金项目(30860067)
云南省森林灾害预警与控制重点实验室开放基金项目(ZK09A102)
关键词
马铃薯
淀粉
糊化
糖化率
potato
starch
pasting
saccharification rate
