期刊论文

Saccharification of purple sweet potato and extraction of pigrnents by alpha-amylase

中文

中国酿造

0254-5071

2016

35

4

145-148

10.11882/j.issn.0254-5071.2016.04.032

湖南农业大学2015大学生科技创新基金项目；

本校为第一机构

该文研究了α-淀粉酶处理紫甘薯,同时获得糖化液与色素的方法。考察了α-淀粉酶用量、酶解温度、酶解时间、料液比对提取紫甘薯色素及糖化效果的影响。结果表明,酶用量35 mg/g、酶解温度80℃、酶解时间1.0 h、料液比1∶5（g∶m L）,提取两次,紫甘薯色素的提取率达85.72%,提取液中总糖质量浓度（以葡萄糖计）为68.20 mg/L,紫甘薯的酶解率达到91.65%。α-淀粉酶糖化处理紫甘薯获得色素与糖化液的方法,操作简单,为紫甘薯的综合利用提供了参考。

The method of saccharifycation of purple sweet potato and simultaneous extracting purple pigment by α-amylase was developed in this work. The effect of α-amylase addition, enzymolysis temperature, enzymolysis time and solid-liquid ratio on the influence of extraction yield of pigment and saccharification were investigated. The results indicated that the optimal condition was enzyme addition 35 mg/g, enzymolysis temperature 80℃, time 1.0 h, solid-liquid ratio 1：5 （g：ml）, extraction times 2, and the extraction yield of anthocyanins was up ...