酶法提取绿豆淀粉工艺研究

摘要

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%.%　　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%.