β-淀粉酶对蜡质玉米淀粉的酶解规律及其产物性质研究

Waxy corn starch hydrolysis by β-amylase and properties of the dextrin

摘要: 以蜡质玉米淀粉为原料,制备了β-极限糊精,研究了加酶量及酶解时间与产物流度关系的变化规律,以膜分离手段分离部分小分子麦芽糖,研究了产物溶解性、冻融稳定性、持水性及表观黏度等理化性质。结果表明,淀粉糊的流度在酶解前5h迅速降低,24h后产物流度趋于稳定。随着酶解程度的提高,β-极限糊精的溶解度提高,冻融稳定性和持水性降低,表观黏度下降,酶解物为假塑性流体。与未经膜分离的样品相比,膜分离后产物的持水性、冻融稳定性、表观黏度提高。

Abstract: Using waxy corn starch as material, β-limit dextrin was prepared, and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied.Part of maltose was separated by membrance.The solubility, freeze-thaw stability, water holding capacity and apparent viscosity of the separated products was investigated.Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis, and became stable after 24h of hydolysis.As the degree of hydrolysis increasing, the solubility of dextrin increased, and freeze-thaw stability, water holding capacity and apparent viscosity decreased.The product showed pseudoplastic fluid .After membrane separation, the water holding capacity, freeze thaw stability and apparent viscosity of the dextrin increased.