摘要
本文主要研究果胶酶、纤维素酶和中温a-淀粉酶制备香蕉抗性淀粉的酶解工艺。研究发现:第一步酶解中果胶酶与纤维素酶配比1:2,酶添加量为0.22%,温度45℃,pH 5.0,时间35 min,第二步酶解添加中温a-淀粉酶0.35%、温度52℃、pH 6.3、时间3.5h为酶解最适条件,此时的香蕉抗性淀粉含量达到81.24%。
In this paper, a two-step enzymatic method was used for the extraction of banana resistant starch （RS） by using pectase, cellulose and a-amylase. The results showed that, in the first enzymolysis step, the optimum conditions were mass ratio of pectinase to cellulase of 1：2, ertzyrne dosage of 0.22%, reaction temperature of 45 ℃, pH value of 5.0 and reaction time of 35min. In the second enzymolysis step, the best extraction conditions were a-amylase dosage of 0.35%, reaction temperature of 52 ℃, pH value of 6.3 and reaction lime of 3.5 h. With this method, the extract rates of RS were 81.24%.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第4期800-803,761,共5页
Modern Food Science and Technology
基金
东莞市科技计划资助项目(200910810100600)
关键词
酶解
香蕉
抗性淀粉
enzymatic extraction
banana
resistant starch
