【摘要】 以市售的绿豆为原料,采用L9(34)正交实验设计方法对影响绿豆中淀粉、蛋白、纤维素水解的酶用量、底物浓度、水解温度、时间和pH值等5项因素进行了实验,确立了水解绿豆的最佳工艺条件:即淀粉酶的加酶量0.1%(g酶/g绿豆),水解温度100℃,水解时间2 h,pH 6.2,底物浓度1/8(绿豆∶水);蛋白酶的加酶量1%(g酶/g蛋白质),水解温度60℃,水解时间2 h,pH 5.5;复合纤维素酶的加酶量2%(g酶/g纤维素),水解温度50℃,水解时间12 h,pH 4.5.并以全绿豆酶解产物为壁材,通过制备微胶囊技术制得全绿豆速溶饮品.更多还原

【Abstract】 In this article,the enzyme hydrolysis conditions to the starch,protein and cellulose in the mung bean,which include enzyme concentration,substrate concentration,hydrolysis temperature,time and pH,were studied by orthogonal experimental design,the optimal hydrolysis conditions were established : to starch,the enzyme concentration is 0.1%(g enzyme/g mung bean),substrate concentration is1:8(mung bean: water),hydrolytic temperature is 100℃,hydrolytic time is 2 hours,pH is 6.2;to protein and cellulose,the enzyme concentrations were 1%(g enzyme/g protein) and 2%(g enzyme /g cellulose),temperatures were 60℃ and 50℃,time was 2 hours and 12 hours,pH were 5.5 and 4.5 respectively.And using the microencapsulation technology,the instant whole mung bean beverage was made.更多还原