普鲁兰酶法制备缓慢消化淀粉工艺的研究
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摘要
以普通马铃薯淀粉为原料,采用普鲁兰酶对淀粉进行酶解,制备缓慢消化淀粉。在单因素试验基础上,选取酶的添加量、酶解时间、淀粉乳浓度、冷藏时间进行中心组合(Box-Benhnken)实验设计,并运用Design-Expert8.05软件对数据进行分析和优化。结果表明:缓慢消化淀粉的最佳制备工艺条件为酶的添加量为160U/m L,酶解时间为8.5h,淀粉乳浓度10%,冷藏时间为3d,在此工艺条件下,获得SDS质量浓度为18.3%,为缓慢消化淀粉的开发提供理论依据。
Using potato starch as raw material,pullulanase was chosen to prepare slowly digestible starch(SDS).The effects of enzyme amount,enzynolysis time,concentration of starch and refrigeration time were investigated by single factor tests.Subsequently,Box- Behnken design was used to investigate the effects of four factors on SDS mass concentration.The optimum combination was obtained by Design Expert 8.05 software and response surface analysis.The results showed that the optimum process conditions were as follows:enzyme amount 160U/mL,enzynolysis time 8.5h,concentration of starch 10%,refrigeration time 3d.Under the above optimized conditions,the mass concentration of SDS was 18.3%.The results provided a theoretical basis for the development of slowly digestible starch.
Using potato starch as raw material,pullulanase was chosen to prepare slowly digestible starch(SDS).The effects of enzyme amount,enzynolysis time,concentration of starch and refrigeration time were investigated by single factor tests.Subsequently,Box- Behnken design was used to investigate the effects of four factors on SDS mass concentration.The optimum combination was obtained by Design Expert 8.05 software and response surface analysis.The results showed that the optimum process conditions were as follows:enzyme amount 160U/mL,enzynolysis time 8.5h,concentration of starch 10%,refrigeration time 3d.Under the above optimized conditions,the mass concentration of SDS was 18.3%.The results provided a theoretical basis for the development of slowly digestible starch.
引文
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[5]胡耀辉,李彩霞,朴春红,等.普鲁兰酶和α-淀粉酶法制备缓慢硝化淀粉的比较研究[J].粮油加工,2010(6):69-72.
[6]Guraya H S,James C,Champagne E T.Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch[J].Starch/St?rke,2001(53):131-139.
[2]赵凯,丁文明,谷广烨.湿热处理对缓慢消化淀粉形成的影响[J].食品科学.2009(30):95-97.
[3]Jung-Ah Han,James N,Be Miller.Preparation and physical characteristics of slowly digesting modified food starches[J].Carbohydrate Polymers,2007(67):367-368.
[4]闵伟红,刘舟,姜宏宇,等.酶法制备玉米缓慢消化淀粉的工艺条件优化[J].农业工程学报.2009(25):296-300.
[5]胡耀辉,李彩霞,朴春红,等.普鲁兰酶和α-淀粉酶法制备缓慢硝化淀粉的比较研究[J].粮油加工,2010(6):69-72.
[6]Guraya H S,James C,Champagne E T.Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch[J].Starch/St?rke,2001(53):131-139.