摘要
采用液态高温α-淀粉酶水解参薯粉浆,分别通过单因素和正交试验,检测水解液中总还原糖的含量,考察和优化参薯粉浆酶法水解液化过程,并进行酶解反应动力学分析。结果表明:酶解温度90℃、粉浆pH值5.6、参薯粉浆质量浓度40mg/mL、加酶量0.07mL/g、水解时间50min时效果最佳,水解液中总还原糖得率可达到52.95%,米氏常数为Km=80.84mg/mL,Vm=1.26mg/(mL.min)。
The optimal conditions for the hydrolysis of Lisbon yam flour by thermostable α-amylase were investigated by one-factor-at-a-time and orthogonal array design methods in order to maximize total reducing sugar content in hydrolysates.Meanwhile,the hydrolysis process was analyzed kinetically.The best results of the hydrolysis were achieved after 50 min incubation of 40 mg/mL Lisbon yam flour and 0.07 mL/g thermostable α-amylase at 90 ℃ and pH 5.6,and the resulting total reducing sugar content in hydrolysates,Vm and Km were 52.95%,1.26 mg/（mL·min） and 80.84 mg/mL,respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期25-31,共7页
Food Science
基金
海口市重点科技项目(0000017)
关键词
参薯
还原糖
酶解反应
动力学
Lisbon yam
reducing sugar
enzymatic reaction
kinetics
