摘要
比较碱法和超声辅助酶法两种不同的分离方法对燕麦淀粉的提取效果影响。结果表明,碱法最佳工艺条件为pH值为10、料液比1∶6(m∶V)、搅拌时间为90min,该条件下燕麦淀粉的提取率为85.62%。超声辅助酶法分离燕麦淀粉的最佳工艺条件为:酶添加量为1.0%、酶解温度为40℃、酶解时间1h,超声处理20min,酶解pH值为7.0,该条件下燕麦淀粉的提取率为88.91%。试验结果显示超声辅助酶法提取率高,反应时间短,节约能耗,环境污染少。
Compared two different separation methods（the alkali and ultrasound-assisted enzymatic） of oat starch.The optimum separation conditions for the alkali were identified as follows： pH value 10,ratio of material to liquid 1∶6（m∶V）,stirring time 90 min.Under these conditions, the extraction efficiency of the oat starch was 85.62%.Ultrasound-assisted enzymatic method of oat starch was obtained by orthogonal experiments as follows： enzyme dosage 1.0%,reaction temperature 40 ℃,hydrolysis time 1 h,ultrasonic treatment 20 min,digestion pH value 7.0.Under these conditions,the extraction efficiency of oat starch was 88.91%.The results showed that ultrasound-assisted enzymatic method was better than the alkali method.Through the comparision,the ultrasound-assisted enzymatic method is better,with higher efficiency,shorter reaction time,energy reducing and lower enviroment polution.
出处
《食品与机械》
CSCD
北大核心
2011年第6期95-97,共3页
Food and Machinery
基金
国家自然科学基金项目(编号:31101243)
河南工业大学2010年研究生科技创新基金项目
关键词
燕麦淀粉
分离
碱法
超声辅助酶法
oat starch
separation
alkali method
ultrasound-assisted enzymatic method
