【摘要】 用α-淀粉酶酶解燕麦麸皮中的淀粉,以酶解后燕麦麸皮中淀粉的残留量为考察指标,研究了酶解反应过程中加水量、加酶量、反应时间及反应温度4个因素对酶解效果的影响.结果表明,α-淀粉酶酶解麸皮燕麦中淀粉的最佳工艺条件为:料水比1∶5,加酶量200 U,反应时间40 min,反应温度65℃.酶解后燕麦麸皮淀粉含量由243.15 mg/g降至3.73 mg/g以下,去除淀粉的效果明显.更多还原

【Abstract】 α-amylase was used to hydrolyze the starch of oat bran,then the residual quantity of starch was studied.The effect of the amount of water,the amount of α-amylases,the time and the temperature were researched in the enzymatic process.It was showed that the optimal craft was: the amount of water 1∶5,the amount of α-amylases 200 U,time 40 min,temperature 65 ℃.After hydrolyzing the amount of starch was reduced from 3.73 mg/g to 243.15 mg/g.更多还原