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目的:考察影响高温α-淀粉酶酶解去除薏苡仁中淀粉的关键参数,为薏苡仁总多糖的应用提供参考。方法:以还原糖含量及碘液检试样品颜色变化作为定量及定性指标,在单因素试验基础上,通过正交试验考察酶解温度、酶用量、酶解时间、酶解p H对薏苡仁中淀粉酶解程度的影响。结果:最佳酶解参数为酶用量600 U·g-1,酶解温度75℃,酶解p H 6.0,酶解时间120 min;薏苡仁总多糖水提液中还原糖质量分数约25%,且碘试液检测不变色,薏苡仁总多糖纯度达76.63%,较未去除淀粉的薏苡仁总多糖纯度54.41%显著提高。结论:高温α-淀粉酶可简单、快速的去除薏苡仁中淀粉,有利于高纯度薏苡仁总多糖的获得。
OBJECTIVE: To investigate the key parameters affecting the removal of starch in Coix Seed by enzymatic hydrolysis of high-temperature α-amylase, and provide a reference for the application of total polysaccharide of Coix Seed. Methods: The content of reducing sugar and the color change of iodine test sample were used as quantitative and qualitative indexes. On the basis of single factor test, orthogonal test was conducted to study the effect of enzymolysis temperature, enzyme dosage, Effect of starch amylase degree in kernels. Results: The best enzymolysis parameters were enzyme dosage of 600 U · g-1, hydrolysis temperature of 75 ℃, hydrolysis of p H 6.0 and hydrolysis time of 120 min. The content of reducing sugar in the total polysaccharide of Coix Seed was about 25% , And iodine test solution does not change color, the purity of Coix Seed Polysaccharides reached 76.63%, compared with 54.41% of the total polysaccharide purity of Coix Seed without starch was significantly increased. Conclusion: The high-temperature α-amylase can remove the starch from Coix Seed easily and quickly, which is beneficial to obtain total polysaccharide from high-purity Coix Seed.