| 摘要: |
| 为了掌握荞麦微孔淀粉的制备条件及吸附性能，在对荞麦生淀粉水解适用酶进行筛选的基础上，系统研究了影响荞麦微孔淀粉吸附性能的主要因素，确定了荞麦微孔淀粉的酶法制备工艺条件。结果表明，真菌α-淀粉酶对荞麦淀粉的酶活力强，与中温α-淀粉酶无明显的协同作用；真菌α-淀粉酶对荞麦淀粉颗粒的致孔率较高，孔径较为一致；在反应温度为40 ℃、pH6.2、反应时间14 h、真菌α-淀粉酶用量为20 g/kg条件下制备荞麦微孔淀粉，其吸附性能最佳。通过控制反应温度、pH值、反应时间及酶用量，可以制备吸附性能良好的荞麦微孔淀粉。 |
| 关键词: 荞麦 微孔淀粉 淀粉酶 工艺条件 |
| DOI： |
| 分类号: |
| 基金项目:西北农林科技大学校重点科研项目（20030203085） |
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| Enzymatic preparation conditions of buckwheat microporous starch |
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| Abstract: |
| In order to get the preparation conditions of buckwheat micropoprous starch,the suitable enzyme was selected for treating buckwheat starch,and the major factors influencing its absorption were also analysed in this paper.The conclusions showed as follows:Fungal α-amylase had higher enzymic activity to the buckwheat starch,while no obvious collaborative affection with the Mesothermal α-amylase.The micropoprous starch,with higher porosity and aperture consistent,had superior absorption when the preparation condition was 40 ℃,pH 6.2,reaction time 14 h,and fungal α-amylase dose 20 g/kg.The buckwheat micropoprous starch,which has superior absorption properties,can be produced by controlling the preparation conditions,such as reaction temperature，pH value，reaction time and enzyme dose. |
| Key words: buckwheat microporous starch amylase preparation condition |
