酶法处理和超声波作用对抗酶解淀粉形成的影响

The Influence of Amylase and Ultrasonic Wave on the Formation of Resistant Starch

摘要:

本文以木薯淀粉为原料，研究了α-淀粉酶、普鲁兰酶和超声波作用对抗酶解淀粉形成的影响。结果表明，酶作用对抗酶解淀粉形成的最佳条件为：淀粉浓度为5％，耐热α-淀粉酶量为10mL（酶活力为3U/mL），普鲁兰酶量为30mL（酶活力为22.5NPUN/mL），冷却升温次数为2次。得到的产品中抗酶解淀粉含量可达到14.52％。超声波频率为25kHz，作用时间为120s时，产品中抗酶解淀粉含量最高，为19.19％。

Abstract:

Using tapioca starch as material, the influence of amylase and ultrasonic wave on the formation of resistant starch was explored in this study. Results showed that, for the preparation of resistant starch, the optimal concentration of tapioca starch, thermostable α-amylase dosage (3U/mL), pullulanase dosage (22.5NPUN/mL) and cooling-heating cycles is 5%, 10mL, 30mL and two times, under which the yield of RS available was up to 14.52%. When the frequency of ultrasonic wave was 25 kHz and the treatment time was 120s, the highest content of resistant starch content was achieved as 19.19%.