摘要
为探索板栗淀粉酶水解特性及工艺条件,试验采用中温α-淀粉酶对板栗淀粉进行水解,并在水解温度、pH、底物浓度及酶用量等单因素试验的基础上进行了二次回归正交旋转试验,确定了板栗淀粉酶水解工艺条件。结果表明:对α-淀粉酶水解板栗淀粉影响程度大小依次为pH>水解温度>酶用量>底物浓度;α-淀粉酶水解板栗淀粉的适宜工艺条件为:水解温度70.2℃、pH5.83、底物浓度73.10g/L、酶用量122.45U/g、水解时间75min,在此工艺条件下板栗淀粉酶水解度为27.476%。
To study the characteristics and technological conditions of the enzymatic hydrolysis of chestnut starch, mesothermal α- amylase was used to hydrolyze the starch. Based on the single-factor experiments on hydrolysis temperature, p,H, substrate concentration and enzyme dosage, a regression revolving orthogonal test was conducted to determine the conditions. The results showed that pH, hydrolysis temperature, enzyme dosage and substrate concentration ranked in the order of the degree of α- amylase affecting the hydrolysis. Moreover, the optimal conditions of the hydrolysis were hydrolysis temperature 70.2℃, pH 5.83, substrate concentration 73.10 g/L, enzyme dosage 122.45 U/g, and hydrolysis time 75 min. With these optimal conditions, the hydrolysis degree of the chestnut starch was 27.476%.
出处
《饮料工业》
2009年第10期24-27,共4页
Beverage Industry
关键词
板栗淀粉
酶水解特性
酶水解条件
chestnut starch
enzymatic hydrolysis characteristics
enzymatic hydrolysis conditions
