摘要
豌豆淀粉是一种广泛用于食品加工的重要的食品原料,采用研制的新型海洋低温α-淀粉酶,结合单因素试验和正交试验优化了α-淀粉酶酶解豌豆淀粉的工艺参数,并对酶解产物的生物活性进行了研究。结果表明,低温α-淀粉酶酶解豌豆淀粉工艺条件为加酶量35 U/g,时间165 min,温度35℃,豌豆淀粉浓度4%,pH6.5。经高效液相色谱(HPLC)分析,酶解产物中麦芽三糖、麦芽四糖和麦芽五糖的总和达到65.88%。酶解产物对羟自由基和DPPH自由基均有清除作用,对DPPH自由基的清除效果好于对羟自由基的清除效果。为豌豆淀粉的深入加工提供了参考。
Pea starch has become an important food ingredient and has been widely used in food processing.Some factors which could influence enzymatic hydrolysis were studied. The optimal conditions of pea starch hydrolysis with the α-amylase：enzyme amount 35 U/g,hydrolysis time 165 min,temperature 35 ℃,pea starch concentration 4 %,and pH 6.5. The amylase could hydrolyze pea starch into maltose,maltotriose,maltotetraose and maltopentaose by HPLC of analysis. The quantity of maltotriose,maltotetraose and maltopentaose was 65.88 %. The hydrolyzate had the scavenging effect on the hydroxyl radical and DPPH radical. The scavenging effect of DPPH radical was higher than one of hydroxyl radical.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期99-103,共5页
Food Research and Development
基金
国家海洋公益性行业科研专项(201205020-8)
国家自然科学基金(31271929)
