【摘要】 为探索葛根液化糖化制汁过程中成分变化及利用情况,以鲜葛根为原料,采用对比试验和正交试验确定了葛根酶解糖化工艺参数,研究了葛根酶解糖化制汁过程中可溶性固形物、还原糖、总黄酮和微结构的变化情况。结果表明:鲜葛根加1.5倍水打浆,用0.2%α-淀粉酶于90℃液化3.5 h,浆液可溶性固形物含量最高,达19°Brix;然后用0.3%糖化酶于65℃糖化3 h,还原糖含量达到18.24%。用此方法制作葛根汁,葛根干物质利用率最高,为77.90%,总黄酮利用率为70.29%。微结构显示,葛根未破碎前淀粉颗粒被纤维素包裹,打浆后淀粉颗粒从纤维包裹中充分释放,糊化使葛根淀粉颗粒受热膨胀,部分淀粉颗粒崩裂,α-淀粉酶使淀粉颗粒裂解变小,糖化使淀粉小颗粒消失,但残渣中尚残存少量淀粉颗粒,残存淀粉颗粒可能是葛根抗性淀粉。更多还原

【Abstract】 To explore the change and utilization ratio of functional components in pueraria liquefaction and saccharification process, the fresh pueraria was used as main material to determine the optimal pueraria liquefaction and saccharification condition by contrast tests and orthogonal experiments, and the soluble solids content, reducing sugar content, total flavonoids and the microstructure variation of pueraria in pueraria juice and residue were investigated. The results showed that the soluble solids content in the pueraria liquefaction pulp was highest when the fresh pueraria pulp was liquefied for 3.5 h by 0.2% alpha-amylase at 90 ℃ after pulping under adding 1.5 times water of fresh pueraria, reaching 19 °Brix. The reducing sugar content in the pulp was 18.24% as the glucoamylase amount was 0.3%, saccharification temperature was 65 ℃ and the reaction time was 3 h. Under the optimal making juice conditions, the comprehensive utilization ratio of pueraria dry matter and total flavonoids was 77.90% and 70.29%, respectively. The microstructure demonstrated that the pueraria starch granules were parceled in pueraria fiber internal structure or attached to pueraria fiber surface before the pueraria tissue was broken. Pulping caused that the pueraria starch granules were released from the pueraria fiber. Gelatinization made pueraria starch granules swell or break down. The α-amylase decomposed pueraria starch granules into smaller granules, making glucoamylase work well and decompose pueraria starch granules completely. The enzymatic hydrolysis residue still remained a few starch granules which could be the pueraria resistant starches.更多还原