木薯淀粉酶解糖化工艺研究

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基金项目:

福建省科技计划项目省属公益类科研院所基本科研专项(2011R1015-1);福建省财政专项福建省农业科学院科技创新团队项目(STIF-Y05)

Saccharification of Cassava Starch with Enzymtic Catabolism

1.
Sugarcane Research Institute,Fujian Academy of Agricultural Sciences,Zhangzhou,Fujian 363005,China

摘要: 以淀粉的水解程度(DE值)为指标,对木薯淀粉糖化条件进行了研究,分析了糖化温度、时间、酶用量、pH和转速等单因素范围分别对淀粉水解的影响,结果表明:糖化温度在60~65℃,反应时间在105~115 min,酶用量在1.5~2.5 mL,pH在3.5~4.5,转速约为180 rmin-1时淀粉水解的效果最好。通过正交试验设计确定了最佳糖化条件:糖化温度65℃、糖化时间105 min、酶用量2 mLL-1、pH 4.0,糖化的DE值达到105%。
- 木薯 /
- 淀粉 /
- 糖化
Abstract: The saccharification of cassava starch was studied by using dextrose equivalent as index. The effect of single factor was analyzed in the best efficiency of saccharification. Results showed that the proper value of the factor were for temperature 60 to 65℃, reaction time 105 to 115 min, enzyme level 1.5 to 2.5 mL, pH 3.5 to 4.5 and rotation rate in 180 rpm, respectively. However, the optimum parameters for saccharification were determined by orthogonal experiments as pH at 4.0, with enzyme of 2 mLL-1 and in which treated for 105 min at 65℃. Saccharification efficiency (DE) could reach to 105%.
- cassava /
- starch /
- saccharification

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