| 酶法提取绿豆淀粉工艺研究 |
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| 引用本文： | 胡爱军,杨林,郑捷,李倩.酶法提取绿豆淀粉工艺研究[J].粮食与油脂,2012(8):22-24. |
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| 作者姓名： | 胡爱军 杨林 郑捷 李倩 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室 |
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| 基金项目： | 国家自然科学基金面上项目(31071608) |
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| 摘 要： | 以绿豆为原料,对酶法提取绿豆淀粉工艺进行研究。通过单因素试验,研究酶解温度、酶解时间、蛋白酶添加量、料液比对淀粉提取率影响;通过四因素三水平正交试验确定酶法提取绿豆淀粉工艺最佳参数为:酶解温度46℃、酶解时间4.5 h、蛋白酶添加量700 U/g、料液比1∶3;在此条件下,绿豆淀粉提取率为96.97%。
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| 关 键 词： | 绿豆 中性蛋白酶 淀粉 |
Study on extraction technology of mung bean starch by enzyme |
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| HU Ai-jun,YANG Lin,ZHENG Jie,LI Qian.Study on extraction technology of mung bean starch by enzyme[J].Cereals & Oils,2012(8):22-24. |
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| Authors: | HU Ai-jun YANG Lin ZHENG Jie LI Qian |
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| Affiliation: | (Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science& Technology,Tianjin 300457,China) |
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| Abstract: | Mung bean starch was prepared by neutral protease hydrolysis from mung bean.The effects of hydrolysis temperature,hydrolysis time,alkaline protease concentration and solid–liquid ratio were investigated,and the extraction process of starch with orthogonal experiment was studied.Results indicated that the optimal hydrolysis conditions were hydrolysis temperature of 46 ℃,hydrolysis time of 4.5 h,alkaline protease concentration of 700U/g and solid–liquid ratio of 1∶3.The purity of prepared starch reached up to 96.97%. |
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| Keywords: | mung bean neutral protease starch |
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