| 李贤宇1 李栋1 周博1 宋翔1 梁红敏2.营养保健甘薯汁制备工艺的优化[J].,2011,11(17):3270-3274 |
| 营养保健甘薯汁制备工艺的优化 |
| Optimization of the Preparation Technology of Nutritional Sweet Potato Juice |
| |
| DOI： |
| 中文关键词: 甘薯 淀粉 耐高温α- 淀粉酶 响应面 |
| 英文关键词: Sweet potato Starch thermostable α-amylase Response surface methodology |
| 基金项目: |
|
| 摘要点击次数: 611 |
| 全文下载次数: 874 |
| 中文摘要: |
| 目的：优化营养保健甘薯汁的制备工艺。方法：本研究以甘薯为原料，在加酶量、作用时间、反应温度、pH 及底物浓度五个单
因素试验的基础上采用响应面分析法，以甘薯浆中还原糖量为评价指标，对耐高温α- 淀粉酶酶解甘薯浆中淀粉的最佳工艺进行
了研究，并利用统计学方法建立了耐高温α- 淀粉酶酶解甘薯浆中淀粉的二次多项数学模型。结果：最佳酶解条件为: 加酶量
480U/g，作用时间90min，反应温度77℃，pH 值6.0，底物浓度2.6g/10ml。结论：在最佳酶解条件下，甘薯中还原糖最大估计值为
13.97345 %，实测值为（13.968±0.05）%。 |
| 英文摘要: |
| Objective: To optimize the preparation technology of Nutritional sweet potato juice sweet potato. Method: Based on
single-factor experiments including factors such as thermostable α-amylase dosage, time, temperature, pH and substance concentration
in sweet potato starch hydrolysis, the response surface methodology was adopted with reducing sugar amount as evaluating indicator to
optimize the process. Results: The optimum hydrolysis parameters are enzyme dosage 480 U/g, time 90 min, temperature 77℃, pH 6.0
and substance concentration 2.6g/10ml. Conclusions: The value of reducing sugar is 13.97345 % at the optimum conditions, and the measured
value is (13.968±0.05) %. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
