α-淀粉酶水解米粉的工艺条件优化

文档编号:SW034  文档字数:11593,页数:24

摘要：本文采用酶解技术，通过将组成婴儿营养米粉的主要成分―淀粉部分水解，去解决米粉针对米粉传统生产工艺的缺陷，且使米粉口感更加细腻，更有利于婴儿的消化吸收。实验以可溶性淀粉为原料，通过碘-淀粉比色法定性测定α-淀粉酶的活性。然后再以大米粉为原料，通过生物酶解作用，以还原糖、DE值为指标，定量研究在一定DE值范围内，酶的用量以及在一定酶用量条件下的最佳酶解条件和不同温度下的灭酶时间；最后，通过建立体外模拟消化吸收模型检测和提高产品的消化吸收性能。
关键词： α-淀粉酶；水解；葡萄糖值（DE值）；体外模拟消化 
 

The condtions optimization of α-amylase hydrolyzing rice

Abstract：In this article we use amylase to hydrolyze the main component of infant cereal- starch in part,to solves defections in the traditional technology of cereal production and makes cereal- starch taste more delicate, more conducive to the baby's digestion and absorption.Experiment with soluble starch as raw material, obtainα-amylase activity through iodine - starch qualitative method.And then to the rice flour as raw material,makes reducing sugar, DE as index, quantitative study a certain extent DE value,the amount of enzyme dosage and in certain conditions the best conditions and under the different temperature condition , the different killing enzyme time . Finally, establish in vitro digestion and absorption simulation model for testing and improving digestion and absorption of the product.
Keywords：α-amylase；hydrolyzing；dextrose equivalent（DE）；in vitro digestion

目 录

1    绪论 1
  1.1 实验目的及意义 1
  1.2 实验研究条件 1
     1.3 毕业设计内容概述 3
2   实验部分 4
  2.1 实验材料与仪器 4
  2.2 实验原理 4
  2.3 实验方法.......................................................5
3. 结果与讨论 11
  3.1  DNS法确定显色时间........................................... 11
  3.2 葡萄糖含量与吸光度的关系......................................11
  3.3 还原糖含量与DE值  ...........................................11
  3.4 酶解条件的确定................................................12
 
  3.5 正交实验确定最佳酶解条件......................................14
  3.6 灭酶温度的确定............................................... 15
  3.7  测定和提高产品消化吸收率.....................................16
4 结论   ...........................................................17
5 总结与展望 .......................................................18 
致 谢 ..............................................................19
参考文献............................................................20

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