玉米直链淀粉的酶法制备及其性质的研究

摘要

以市售玉米淀粉为原料，糊化后采用异淀粉酶进行酶解脱支实验，以制备酶解玉米直链淀粉。该文通过单因素和正交试验，最终确定，在淀粉乳浓度为10%，酶解温度为50℃，酶解pH为6，异淀粉酶添加量为25 U/g（干淀粉），酶解时间为2 h时，得到的直链淀粉含量最高，为60.26%。理化性质表明，在酶解过程中没有产生新的基团，酶解过后淀粉颗粒遭到破坏，呈不规则层状结构。%Usingordinarycorn starch as raw materials,after starch gelatinization,corn–amylose was perpared by enzyme debranching with isoamylase. This study used single factor andorthogonal experiments to determine theoptimal solution,which was starch milkconcentrationof 10%,enzyme solution temperatureof 50℃,enzyme solution pHof 6,isoamylase amountof 25 U/g(dry starch)and enzymatic hydrolysis timeof 2 h.Based this the highestcontentof amylose was 60.26%. The physical andchemical properties showed that there were no new groups product in the processof digestion,and after digestion starch granules were destroyed and became irregular lamellar structures.