压热-酶解法制备青芒果抗性淀粉

Preparation technology of green mango resistant starch by autoclaving-enzyme method

摘要: 本研究采用压热-酶解法制备青芒果抗性淀粉,实验以青芒果淀粉为原料,在压热条件和α-淀粉酶作用的基础上,研究普鲁兰酶酶浓度、酶解温度、酶处理p H和酶解时间对青芒果抗性淀粉含量的影响。正交实验结果表明,压热-酶解法制备青芒果抗性淀粉的最佳条件为鲁兰酶添加量30 U/g、酶解p H5、酶解时间15 h、酶解温度60℃,该条件下,青芒果抗性淀粉产率最高可达7.368%。

Abstract: In this study, green-mango-resistant starch was prepared by autoclaving-enzyme method, and green mango starch was used to produce the resistant starch.Under conditions of autoclaving and the enzymatic hydrolysis of α-amylase, the effects of temperature, enzyme temperature, enzymatic temperature, enzyme activity and enzyme activity were studied. The results of orthogonal test showed that the optimum conditions for preparing green mango-resistant starch were 30 U/g, p H5, 15 h and60 ℃, respectively.The yield of resistant starch was up to 7.368%.