竹芋淀粉液化及糖化条件的优化

摘要

以竹芋淀粉为原料，以葡萄糖当量值（DE）为评价指标，对竹芋淀粉液化及糖化工艺进行研究，考察酶添加量、温度、时间对DE值的影响。通过单因素试验和正交试验确定了竹芋淀粉最佳的液化及糖化工艺。结果表明：最优的液化工艺条件为酶添加量1.5%，液化时间2.5 h，液化温度75℃；糖化的最优条件为酶添加量1.5%、糖化时间2.5 h、糖化温度55℃。在此条件下，最终水解液的DE值为76.36%。%With arrowroot starch as the raw material , study on the liquefaction and saccharification processes investigated effects of enzyme dosage , temperature and time on the DE values. Through single factor test and orthogonal test arrowroot starch liquefaction and saccharification processes best. The results show that: the optimal conditions for the liquefaction process the amount of enzyme added 1.5%, liquefaction time 2.5 h , the liquefaction temperature of 75 ℃ ; Optimal conditions for saccharification the enzyme dosage 1.5 % , saccharification time 2.5 h,saccharification temperature of 55 ℃. Under this condition, the final DE of the hydrolyzate 76.36%.