發(fā)布時間：2018-07-16 17:46

【摘要】：本研究采用壓熱-酶解法制備青芒果抗性淀粉,實驗以青芒果淀粉為原料,在壓熱條件和α-淀粉酶作用的基礎上,研究普魯蘭酶酶濃度、酶解溫度、酶處理p H和酶解時間對青芒果抗性淀粉含量的影響。正交實驗結果表明,壓熱-酶解法制備青芒果抗性淀粉的最佳條件為魯蘭酶添加量30 U/g、酶解p H5、酶解時間15 h、酶解溫度60℃,該條件下,青芒果抗性淀粉產率最高可達7.368%。
[Abstract]:In this study, green mango resistant starch was prepared by pressure-enzyme hydrolysis. The concentration and hydrolysis temperature of Prulanase were studied on the basis of pressure-heat condition and 偽 -amylase action, using green mango starch as raw material. Effects of enzyme treatment pH and enzymatic hydrolysis time on the content of resistant starch in green mango. The results of orthogonal experiment showed that the optimum conditions for the preparation of green mango resistant starch by pressure-enzymatic hydrolysis were as follows: Lulanase 30 U / g, hydrolysis time 15 h, enzymatic hydrolysis temperature 60 鈩，

本文編號：2127144