本文選題：青稞 + 慢性消化淀粉��； 參考：《核農(nóng)學(xué)報(bào)》2016年11期

【摘要】：為了探索酶解處理對(duì)青稞慢消化淀粉含量的影響,以青稞淀粉為原料,分別以α-淀粉酶法,β-淀粉酶法,轉(zhuǎn)葡糖苷酶協(xié)同α-淀粉酶處理法,轉(zhuǎn)葡糖苷酶協(xié)同β-淀粉酶處理法等4種方法制備慢消化淀粉(SDS),通過單因素試驗(yàn)和正交試驗(yàn)確定最佳制備方案。結(jié)果表明,制備SDS的最佳方法為轉(zhuǎn)葡糖苷酶協(xié)同β-淀粉酶處理法,具體處理?xiàng)l件為:β-淀粉酶的添加量0.032%,轉(zhuǎn)葡糖苷酶的添加量0.192%,酶解時(shí)間8h,冷藏回生時(shí)間5d,淀粉乳濃度15%。此條件下制備的SDS含量為32.53%。本研究結(jié)果為青稞慢性消化淀粉產(chǎn)品的開發(fā)利用提供了科學(xué)依據(jù)和技術(shù)參考。
[Abstract]:In order to explore the effect of enzymatic hydrolysis on slow digestible starch content of highland barley, 偽 -amylase, 尾 -amylase, glucosidase and 偽 -amylase were used as raw materials. The slow-digested starch (SDS) was prepared by four methods: transglucosidase and 尾 -amylase treatment. The best preparation scheme was determined by single factor experiment and orthogonal test. The results showed that the best method for preparing SDS was transglucosidase combined with 尾 -amylase. The specific conditions were as follows: the amount of 尾 -amylase was 0.032, the amount of glucosidase was 0.1922, the enzymatic hydrolysis time was 8 hours, the cold storage time was 5 days, and the starch milk concentration was 15. Under this condition, the SDS content was 32.53%. The results of this study provide scientific basis and technical reference for the development and utilization of chronic digested starch products from highland barley.
【作者單位】： 上海市農(nóng)業(yè)科學(xué)院/上海市農(nóng)業(yè)遺傳育種重點(diǎn)實(shí)驗(yàn)室;上海海洋大學(xué)食品學(xué)院;上海瑞豐農(nóng)業(yè)科技有限公司;
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本文編號(hào)：2042325