酶法制备板栗多孔淀粉
Farm Products Processing（2011）
Abstract
以板栗淀粉为原料,温度、pH值、反应时间、酶用量和淀粉浆质量分数为因素,吸油率为指标,探讨酶法制备板栗多孔淀粉的工艺条件。试验结果表明,最优的工艺条件为:α-淀粉酶与糖化酶配比为1∶7,反应温度55℃,反应时间28h,pH值5.6,加酶量0.5%,淀粉浆质量分数65%。
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Key words
α-amylase,glucoamylase,porous starch,chestnut starch
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