摘要
为使板栗中的淀粉能被人体更有效利用,减少板栗饮料生产中的分层和沉淀现象。采用双酶法(耐高温α-淀粉酶、糖化酶)对板栗浆液中的淀粉进行水解。以淀粉水解度为指标,通过单因素试验和正交试验优化,最终确定了制取板栗淀粉水解液的糊化、糖化的最佳工艺条件分别为加酶量8U/g、95℃、pH6.0、时间60min以及加酶量80U/g、60℃、pH4.0、时间50min。
In order to boost absurd of chestnut starch and protein in human diet, the hydrolysis conditions of producing chestnut starch hydrolazate by thermostableα-amylase, glucuamylase were studied in this paper. The liquefaction condition was optimumed by monofactor, orthogonal experiments. The results showed that the optimmn reaction condition parameters of the gelatinization, saccharification had been 8 Uα- amylase/g pulp at 95 ℃ and pH 6.0 for 60 min; 80 U glucoamylase/g pulp at 60 ℃ and pH 4.0 for 50 min, respectively.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第3期162-165,共4页
Guangdong Agricultural Sciences
