Influence of the Degree of Enzymes Hydrolysis on the Formation of Resistant Starch
The resistant starch was prepared by hydrolyzing of maize starch with debranching enzyme and termostable a-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 a-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.
resistant starch pullulanase termostable a-amylase degree of hydrolysis
Hong-Hua Xu Mei-Li Shao Dan-Hong Xu Dan-Hong Xu
College of Food Science Northeast Agricultural University Harbin, Peoples Republic of China, 150030 Department of biotechnology College of Heilongjiang Ecology Engineering Professional Harbin, People
国际会议
山东淄博
英文
935-940
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）