摘要
以β-淀粉酶对马铃薯泥进行抗回生处理,研究酶作用时间、酶作用温度和酶浓度对马铃薯泥回生的影响,通过单因素试验和响应面法确定优化处理工艺,并对马铃薯泥冷冻干燥后进行SEM观察。结果表明:抑制马铃薯泥最佳工艺条件为酶作用温度55.7℃、酶作用时间30.2 min、酶浓度41.6 U。在此条件下制得马铃薯泥,经4℃冷藏7 d后测得的马铃薯泥回生度为12.53%,而未经淀粉酶处理的马铃薯泥,经4℃冷藏7 d后测得的马铃薯泥回生度为16.84%,马铃薯泥回生度下降25.59%;经SEM观察马铃薯泥颗粒松散,排列不规则说明酶处理有效降低回生度。
The effect of time, temperature and concentration of β-amylase on the retrogradation of mashed potato was studied. The optimized treatment process was determined by single factor test and response surface method, and SEM observation was carried out after freeze-drying of mashed potato. The results showed that the optimum conditions for the inhibition of mashed potato retrogradation were enzyme reaction temperature 55.7 ℃, enzyme reaction time 30.2 min and enzyme concentration 41.6 U. Under this condition, the retrogradation degree of mashed potato was 12.53% after 7 days of cold storage at 4 ℃, while that of mashed potato without amylase treatment was 16.84% after 7 days of cold storage at 4 ℃, and the retrogradation degree of mashed potato decreased by 25.59%. The loose and irregular arrangement of mashed potato particles observed by SEM showed that enzyme treatment could effectively reduce the degree of retrogradation.
作者
陈朝军
刘永翔
CHEN Chaojun;LIU Yongxiang(Guizhou Institute of Biotechnology,Guiyang 550006)
出处
《食品科技》
CAS
北大核心
2019年第10期182-187,共6页
Food Science and Technology
基金
国家重点研发计划项目(2016YFNC010104)
贵州省农业科学院青年基金项目(黔农科院青年基金[2018]01号)
贵州省科技厅重大科技专项计划项目([2014]6016)
关键词
马铃薯泥
Β-淀粉酶
回生
响应面
mashed potato
β-amylase
retrogradation
response surface
