摘要
以绿豆淀粉为基质,采用酶水解方法制取淀粉水解产物,通过正交试验,以酶添加量、底物浓度、水解时间、反应温度为因素,确定模拟脂肪的最优水解工艺条件,即酶添加量为6U/g,底物浓度为15%,水解时间为15min,反应温度为95℃。所得到的模拟物与原淀粉相比较,模拟物的凝沉性较原淀粉下降,使得模拟物不易发生回生,增加了产品的储藏稳定性。经酶解后制备的模拟物的水溶性、持水能力、乳化性和乳化稳定性较原淀粉都明显增加。
In this experiment we produced starch hydrolysis product from mung bean starch as matrix using enzyme hydrolysis method.Through the orthogonal experiment,we took the enzyme recruitment,the substrate concentration,the hydrolysis time and the reaction temperature as the factor,to determine the optimal technological conditions for hydrolysis of simulated fat,namely the enzyme recruitment was 6U/g,the substrate concentration was 15%,the hydrolysis time was 15min,the reaction temperature of 95℃.Compared with the original starch,the simulation obtained showed lower retrogradation,caused the simulation not to be easy to retrograde,increased storage stability of the product.The simulation after enzymatic hydrolysis appeared remarkable higher water-solubility,waterholding capacity,emulsifying and the emulsion stability than that of the original starch.
出处
《食品与机械》
CSCD
北大核心
2010年第5期30-32,61,共4页
Food and Machinery
