食品工业科技2017，Vol.38Issue(11)：255-257,265,4.DOI:10.13386/j.issn1002-0306.2017.11.040
压热-酶解法制备青芒果抗性淀粉
Preparation technology of green mango resistant starch by autoclaving-enzyme method
摘要
Abstract
In this study,green-mango-resistant starch was prepared by autoclaving-enzyme method,and green mango starch was used to produce the resistant starch.Under conditions of autoclaving and the enzymatic hydrolysis of α-amylase,the effects of temperature,enzyme temperature,enzymatic temperature,enzyme activity and enzyme activity were studied.The results of orthogonal test showed that the optimum conditions for preparing green mango-resistant starch were 30 U/g,pH5,15 h and 60 ℃,respectively.The yield of resistant starch was up to 7.368％.关键词
青芒果/抗性淀粉/普鲁兰酶Key words
green mango/resistant starch/Pullulanase分类
轻工纺织引用本文复制引用
池明亮,岑莹,冯丽敏,聂红梅,陈玲玲,廖夏云..压热-酶解法制备青芒果抗性淀粉[J].食品工业科技,2017,38(11):255-257,265,4.基金项目
广西高校中药制剂共性技术重点实验室系统课题(ZJGX201403002). （ZJGX201403002）
