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首页> 外文会议>2011 International Conference on New Technology of Agricultural Engineering >Influence of the degree of enzymes hydrolysis on the formation of resistant starch
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Influence of the degree of enzymes hydrolysis on the formation of resistant starch

机译：酶水解程度对抗性淀粉形成的影响

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The resistant starch was prepared by hydrolyzing of maize starch with debranching enzyme and termostable α-amylase. The optimal hydrolyzing conditions of debranching enzyme (pullulanase) were investigated and the optimum conditions were as follows: time, 6h; pH, 5.0; temperature, 56 C; amount of pullulanase 3.9NPUN/g, and the yield of RS exhibited an increase of up to 17.13%. Based on these conditions, the method of pullulanase in conjunction with termostable α-amylase was used to improve RS content. The results showed that the yield of RS was effectively improved with a view to ascertain conditions giving optimum degree of hydrolysis of starch, the yield of RS of the maize starch significantly increased from 0.95% to 22.37% when the degree of polymerization of starch was controlled to 80 by limited enzymes hydrolysis.
机译：通过用脱支酶和可降解的α-淀粉酶水解玉米淀粉来制备抗性淀粉。研究了脱支酶（普鲁兰酶）的最佳水解条件，最佳条件为：时间6h;酶解时间为6h。 pH值5.0;温度：56℃;支链淀粉酶的用量为3.9NPUN / g，RS的收率提高了17.13％。基于这些条件，将支链淀粉酶与可降解的α-淀粉酶结合的方法用于提高RS含量。结果表明，从确定最佳淀粉水解度的条件出发，有效提高了RS的收率。控制淀粉的聚合度后，玉米淀粉的RS收率从0.95％显着提高到22.37％。通过有限的酶水解至80。

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