摘要
马铃薯渣是马铃薯淀粉生产过程中产生的一种主要成分是水、细胞碎片和残余淀粉颗粒的副产物,含有大量的淀粉和膳食纤维以及少量蛋白质,实际上是一种宝贵的资源。本文采用α-淀粉酶和糖化酶处理马铃薯渣,分离出的液态部分再经发酵培养出可供食用的蛋白质,固体部分经漂白、改性后成为膳食纤维,薯渣得到全利用。设计了工艺流程,对酶的选择和工艺条件作了优化。测定了产物蛋白质和膳食纤维的理化指标。
Potato residue was the residue generated in the potato starch production process. The major ingredient is water, cell debris and residual starch granules. It contains a lot of starch and dietary fiber and small amounts of protein. It is a valuable resource. In this paper a-amylase and glucoamylase were used to deal with potato residue. And then separate the liquid portion and ferment it to edible protein, the solid part was bleached, modified to dietary fiber, and the potato residue was got full use. This study designed the process, selected the enzymes and optimized the process conditions. And the protein and dietary fiber＇s physical and chemical properties were determined.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期160-163,共4页
Modern Food Science and Technology
基金
广东省科技计划国际合作项目(B15B2071080)
