两步酶解法制备香蕉抗性淀粉的工艺研究

Two-step Enzymatic Extraction of Banana Resistant Starch

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3.5 h为酶解最适条件，此时的香蕉抗性淀粉含量达到81.24%。

Abstract:

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, enzyme 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 time of 3.5 h. With this method, the extract rates of RS were 81.24%.