紫甘薯淀粉酶法降解工艺.pdf

Advances in Computer Science Research (ACSR), volume 61 7th International Conference on Education, Management, Computer and Society (EMCS 2017) Degradation Process of the Purple Sweet Potato Amylase Dongfeng Zhao, Shulan Yu, Xuezhen Li, and Yunguo Qi Weifang Vocational College, Weifang, Shandong 261031 Abstract. Using fresh purple sweet potato as research material, the different factors affecting the enzymatic liquefied and saccharified of the purple sweet potato starch were studied. After single factor tests, the orthogonal design were performed to determine the optimum conditions through enzymolysis process. The results indicate that the optimum conditions of the liquefaction of the purple sweet potato starch are PH of 6.0, alpha-amylase dosage of 12 U/g, temperature of 60 ℃, action time of 55min and the optimum conditions of the saccharification of the purple sweet potato starch are PH of 4.0, saccharifying-enzyme dosage of 200U/g, temperature of 60 ℃, action time of 160min. Under the conditions, the soluble solids content in liquefied hydrolysate from fresh purple sweet potato can reach 8.7%, and the dextrose equivalent value of saccharified hydrolysate from fresh purple sweet potato can be up to 96%. Keywords: Purple sweet potato; Liquefaction ; Saccharification; Process 紫甘薯淀粉酶法降解工艺 赵东风，于淑兰，李雪贞，齐云国 （潍坊职业学院，山东潍坊 261031 ） 摘要：以鲜紫甘薯作为研究材料，研究了不同因素对紫甘薯淀粉酶法液化和糖化过程的影响。研究方法是先进行单因素试 验，再采用正交试验设计方法确定了酶解的最佳工艺条件。结果表明，紫甘薯中淀粉的最佳液化工艺条件为：pH 值为 6.0、α- 淀粉酶用量为12 U/g、温度60℃、作用时间为55min。最佳糖化工艺条件为：pH 值为4.0、糖化酶用量为200 U/g、温度60℃、 作用时间为 160min。在该工艺条件下，鲜紫甘薯液化的水解液中可溶性固形物含量达到8.7%，糖化的水解液中DE 值达到96%。 关键词：紫甘薯；液化；糖化；工艺 引言 紫甘薯又称紫薯，为旋花科草本植物。紫甘薯由于含有大量花青素而使薯肉呈紫色。紫甘薯除含有淀粉、 蛋白质、脂肪酸、氨基酸及多种维生素等营养物质外，还含有人体需要的钙、锌、铁、铜、锰、硒等多种天 然矿物质，具有很高的