现代食品科技2013，Vol.29Issue(4)：800-803,761,5.
两步酶解法制备香蕉抗性淀粉的工艺研究
Two-step Enzymatic Extraction of Banana Resistant Starch
摘要
Abstract
In this paper, a two-step enzymatic method was used for the extraction of banana resistant starch (RS) by using pectase, cellulose and a-amylase. The results showed that, in the first enzymolysis step, the optimum conditions were mass ratio of pectinase to cellulase of 1:2, enzyme dosage of 0.22%, reaction temperature of 45 ℃, pH value of 5.0 and reaction time of 35min. In the second enzymolysis step, the best extraction conditions were a-amylase dosage of 0.35%, reaction temperature of 52 ℃, pH value of 6.3 and reaction time of 3.5 h. With mis method, the extract rates of RS were 81.24%.关键词
酶解/香蕉/抗性淀粉Key words
enzymatic extraction/ banana/ resistant starch引用本文复制引用
黄志强,唐健,杜冰,白永亮,陈庆发,杨公明..两步酶解法制备香蕉抗性淀粉的工艺研究[J].现代食品科技,2013,29(4):800-803,761,5.基金项目
东莞市科技计划资助项目(200910810100600) （200910810100600）
