摘要
目的:优化营养保健甘薯汁的制备工艺。方法:本研究以甘薯为原料,在加酶量、作用时间、反应温度、pH及底物浓度五个单因素试验的基础上采用响应面分析法,以甘薯浆中还原糖量为评价指标,对耐高温α-淀粉酶酶解甘薯浆中淀粉的最佳工艺进行了研究,并利用统计学方法建立了耐高温α-淀粉酶酶解甘薯浆中淀粉的二次多项数学模型。结果:最佳酶解条件为:加酶量480U/g,作用时间90min,反应温度77℃,pH值6.0,底物浓度2.6g/10ml。结论:在最佳酶解条件下,甘薯中还原糖最大估计值为13.97345%,实测值为(13.968±0.05)%。
Objective:To optimize the preparation technology of Nutritional sweet potato juice sweet potato.Method:Based on single-factor experiments including factors such as thermostableα-amylase dosage,time,temperature,pH and substance concentration in sweet potato starch hydrolysis,the response surface methodology was adopted with reducing sugar amount as evaluating indicator to optimize the process.Results:The optimum hydrolysis parameters are enzyme dosage 480 U/g,time 90 min,temperature 77℃,pH 6.0 and substance concentration 2.6g/10ml.Conclusions:The value of reducing sugar is 13.97345%at the optimum conditions,and the measured value is(13.968±0.05)%.
作者
李贤宇
李栋
周博
宋翔
梁红敏
LI Xian-yu;LI Dong;ZHOU Bo;SONG Xiang;LIANG Hong-min(Tianjin Bohai Vocational Technical College,Tianjin 300402;College of Food Sciences And Engineering,Shandong Agricultural University,Tai'an,Shandong 271018)
出处
《现代生物医学进展》
CAS
2011年第17期3270-3274,3292,共6页
Progress in Modern Biomedicine
关键词
甘薯
淀粉
耐高温Α-淀粉酶
响应面
Sweet potato
Starch
thermostableα-amylase
Response surface methodology
