青稞慢消化淀粉酶法制备技术研究

发布时间：2018-06-20 01:40

  本文选题：青稞 + 慢性消化淀粉　； 参考：《核农学报》2016年11期

【摘要】：为了探索酶解处理对青稞慢消化淀粉含量的影响,以青稞淀粉为原料,分别以α-淀粉酶法,β-淀粉酶法,转葡糖苷酶协同α-淀粉酶处理法,转葡糖苷酶协同β-淀粉酶处理法等4种方法制备慢消化淀粉(SDS),通过单因素试验和正交试验确定最佳制备方案。结果表明,制备SDS的最佳方法为转葡糖苷酶协同β-淀粉酶处理法,具体处理条件为:β-淀粉酶的添加量0.032%,转葡糖苷酶的添加量0.192%,酶解时间8h,冷藏回生时间5d,淀粉乳浓度15%。此条件下制备的SDS含量为32.53%。本研究结果为青稞慢性消化淀粉产品的开发利用提供了科学依据和技术参考。
[Abstract]:In order to explore the effect of enzymatic hydrolysis on slow digestible starch content of highland barley, 伪 -amylase, 尾 -amylase, glucosidase and 伪 -amylase were used as raw materials. The slow-digested starch (SDS) was prepared by four methods: transglucosidase and 尾 -amylase treatment. The best preparation scheme was determined by single factor experiment and orthogonal test. The results showed that the best method for preparing SDS was transglucosidase combined with 尾 -amylase. The specific conditions were as follows: the amount of 尾 -amylase was 0.032, the amount of glucosidase was 0.1922, the enzymatic hydrolysis time was 8 hours, the cold storage time was 5 days, and the starch milk concentration was 15. Under this condition, the SDS content was 32.53%. The results of this study provide scientific basis and technical reference for the development and utilization of chronic digested starch products from highland barley.
【作者单位】： 上海市农业科学院/上海市农业遗传育种重点实验室;上海海洋大学食品学院;上海瑞丰农业科技有限公司;
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本文编号：2042325