压热-酶解法制备青芒果抗性淀粉
发布时间：2018-07-16 17:46
【摘要】：本研究采用压热-酶解法制备青芒果抗性淀粉,实验以青芒果淀粉为原料,在压热条件和α-淀粉酶作用的基础上,研究普鲁兰酶酶浓度、酶解温度、酶处理p H和酶解时间对青芒果抗性淀粉含量的影响。正交实验结果表明,压热-酶解法制备青芒果抗性淀粉的最佳条件为鲁兰酶添加量30 U/g、酶解p H5、酶解时间15 h、酶解温度60℃,该条件下,青芒果抗性淀粉产率最高可达7.368%。
[Abstract]:In this study, green mango resistant starch was prepared by pressure-enzyme hydrolysis. The concentration and hydrolysis temperature of Prulanase were studied on the basis of pressure-heat condition and 伪 -amylase action, using green mango starch as raw material. Effects of enzyme treatment pH and enzymatic hydrolysis time on the content of resistant starch in green mango. The results of orthogonal experiment showed that the optimum conditions for the preparation of green mango resistant starch by pressure-enzymatic hydrolysis were as follows: Lulanase 30 U / g, hydrolysis time 15 h, enzymatic hydrolysis temperature 60 鈩，
本文编号：2127144
[Abstract]:In this study, green mango resistant starch was prepared by pressure-enzyme hydrolysis. The concentration and hydrolysis temperature of Prulanase were studied on the basis of pressure-heat condition and 伪 -amylase action, using green mango starch as raw material. Effects of enzyme treatment pH and enzymatic hydrolysis time on the content of resistant starch in green mango. The results of orthogonal experiment showed that the optimum conditions for the preparation of green mango resistant starch by pressure-enzymatic hydrolysis were as follows: Lulanase 30 U / g, hydrolysis time 15 h, enzymatic hydrolysis temperature 60 鈩，
本文编号：2127144
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