作　　者： ; ;

机构地区： 海南大学食品学院

出　　处： 《食品科学》 2010年第20期260-265,共6页

摘　　要： 考察香/芭蕉根部球茎粉浆酶法水解液化过程,采用液态高温α-淀粉酶,在高温条件下作用于香/芭蕉根部球茎粉浆,通过单因素和正交试验,分别检测水解液中还原糖含量,以考察其作用情况。结果表明:液化温度85℃、粉浆pH6.4、香/芭蕉根部球茎粉浆质量浓度30mg/mL、加酶量0.064mL/g,酶法水解液化效果最佳,Vm为0.708mg/(mL·min),Km为27.410mg/mL,水解液的DE值达到37.61%。 The optimal conditions for the hydrolysis of banana corm powder with thermostable alpha-amylase were investigated by single-factor and orthogonal array design methods,and a kinetic analysis of the hydrolysis of banana corm powder was performed. Liquefaction temperature of 85 ℃,pH of 6.4,substrate concentration of 30 mg/mL and enzyme loading of 0.064 mL/g were found optimal,and a DE value of 37.61% was obtained under these conditions. The Vm and Km were determined to be 0.708 mg/ （mL·min） and 27.410 mg / mL,respectively.

关 键 词： 香 芭蕉根部球茎 高温 淀粉酶 动力学

领　　域： [农业科学] [农业科学]