[1]李湘江,杨丹,邢家溧,等.α-淀粉酶和γ-淀粉酶水解麦麸淀粉工艺优化[J].江苏农业学报,2018,(02):447-451.[doi:doi:10.3969/j.issn.1000-4440.2018.02.032]
　LI Xiang-jiang,YANG Dan,XING Jia-li,et al.Optimization of hydrolyzing starch process in wheat bran by α-amylase and γ-amylase[J].,2018,(02):447-451.[doi:doi:10.3969/j.issn.1000-4440.2018.02.032]
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α-淀粉酶和γ-淀粉酶水解麦麸淀粉工艺优化()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年02期
页码:
447-451
栏目:
加工贮藏·质量安全
出版日期:
2018-04-25

文章信息/Info

Title:
Optimization of hydrolyzing starch process in wheat bran by α-amylase and γ-amylase
作者:
李湘江1; 杨丹2; 邢家溧1; 沈坚1; 郑睿行1; 张书芬1; 傅晓1; 罗小虎2
（1.宁波市食品检验检测研究院，浙江宁波315048；2.江南大学粮食发酵工艺与技术国家工程实验室，江苏无锡214122）
Author(s):
LI Xiang-jiang1; YANG Dan2; XING Jia-li1; SHEN Jian1; ZHENG Rui-hang1; ZHANG Shu-fen1; FU Xiao1; LUO Xiao-hu2
(1.Ningbo Institute for Food Control, Ningbo 315048, China;2.National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
关键词:
麦麸; 淀粉水解; α-淀粉酶; γ-淀粉酶
Keywords:
wheat bran; starch hydrolysis; α-amylase; γ-amylase
分类号:
TS218
DOI:
doi:10.3969/j.issn.1000-4440.2018.02.032
文献标志码:
A
摘要:
利用α-淀粉酶、γ-淀粉酶水解淀粉，探讨了麦麸中淀粉水解工艺条件。以料液比、α-淀粉酶与γ-淀粉酶的比例、复合酶添加量、酶解温度、时间和pH值为单因素，研究各单因素对淀粉残留率的影响，用正交法对试验工艺进行优化。结果表明，麦麸中淀粉液化水解残留率最低的工艺条件为α-淀粉酶与γ-淀粉酶的比例 6∶4、添加量0.7%、酶解温度40 ℃、时间90 min、pH 6.5，在此条件下，酶解后麦麸中淀粉的残留率仅为0.62%。
Abstract:
The process conditions of starch hydrolysis with α-amylase and γ-amylase in wheat bran were investigated. The effect of single factor on the residual rate of starch was studied. The ratio of material to liquid, the ratio of α-amylase to γ-amylase, the amount of compound enzyme, the temperature of enzymolysis, the time of enzymolysis and the pH value were taken as single factor. The enzymolysis process was optimized by orthogonal method. The results showed that the optimum conditions of starch liquefaction hydrolysis were that the ratio of α-amylase and γ-amylase was 6∶4, the amount of compound enzyme was 0.7%, the enzymolysis temperature was 40 ℃, the enzymolysis time was 90 min and pH value was 6.5. Under this condition, the residual starch content in wheat bran was only 0.62%.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2017-08-31 基金项目：国家国际科技合作专项（2015DFA30540）；国家自然科学基金项目（31371874、31501579）；国家重点研发计划项目（2017YFD0401200，2017YFD0401100） 作者简介：李湘江（1970-），男，工程师，从事食品质量研究。(E-mail)hellojiali77@gmail.com 通讯作者：罗小虎，(E-mail)xh06326@gmail.com
更新日期/Last Update: 2018-05-04