本文已被：浏览 957次 下载 358次
投稿时间：2019-08-17
投稿时间：2019-08-17
中文摘要: 以内蒙古莜麦粉为原料，在碱水洗涤法的基础上，采用酶解法进行莜麦淀粉的提取研究。通过单因素试验及响应面优化试验对莜麦淀粉的提取工艺进行研究，并对其品质进行分析。试验得到莜麦淀粉的最佳提取工艺条件为：酶添加量1.6%，酶解温度55℃，酶解时间4 h，酶解pH 9，此条件下莜麦淀粉的总淀粉含量为86.71%。该试验莜麦淀粉品质与相关研究中其它淀粉相比，其溶解度较小，膨润力较低，透明度、冻融稳定性较差，需要进行一定的改性之后才能更好地应用于食品及化工领域。
Abstract:Naked oats starch extracted from Inner Mongolia naked oats powder was studied by enzymatic hydrolysis method on the basis of alkaline water washing.Naked oats starch extraction process was studied by single factor test and response surface optimization test，and its quality was analyzed.The optimum extraction conditions of naked oats starch were as follows：enzyme content 1.6%，enzymatic hydrolysis temperature 55℃，enzymatic hydrolysis time 4 h，enzymatic hydrolysis pH of 9.In this optimal condition，the total starch content of naked oats starch was 86.71%.Naked oats starch quality in this experiment compared with other starch in the related research，it had small solubility，the low swelling ability，worse transparency and freeze-thaw stability.Consequently，it needed a certain modification before it could be better used in the field of food and chemistry.
文章编号：202015019 中图分类号： 文献标志码：
基金项目:安阳工学院博士科研启动基金项目（BSJ2019008）；安阳工学院2019年“十百千品牌提升计划”项目
| Author Name | Affiliation |
| YOU Xin-yong，LI Qiong | School of Biotechnology and Food Engineering，Anyang Institute of Technology，Anyang 455000，Henan，China |
引用文本：
津ICP备20000603号-1