中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 酶解羟丙基马铃薯淀粉的制备及其在空心胶囊中的应用 食品工业科技 2017,38 (6) 163-167
Position: Home > Articles > Preparation of enzyme-treated hydroxypropyl potato starch and its application in hollow capsules Science and Technology of Food Industry 2017,38 (6) 163-167

酶解羟丙基马铃薯淀粉的制备及其在空心胶囊中的应用

作  者：
何绍凯;刘文娟;曹余;田映良;史琦云
单  位：
甘肃省马铃薯变性淀粉工程技术研究中心;甘肃圣大方舟马铃薯变性淀粉有限公司
关键词：
普鲁兰酶;马铃薯淀粉;羟丙基淀粉;空心胶囊;黏度
摘  要：
应用普鲁兰酶对羟丙基马铃薯淀粉进行酶解处理,制备了酶解羟丙基马铃薯淀粉。研究了普鲁兰酶用量、酶解时间、酶解温度、p H对酶解羟丙基马铃薯淀粉黏度的影响,并比较了不同酶解程度羟丙基马铃薯淀粉的凝胶特性。通过测定空心胶囊成品率、胶囊壁厚度、透明度、水分含量、脆碎率等指标,考察了酶解羟丙基马铃薯淀粉的酶解程度和配制浓度对空心胶囊品质的影响。结果表明:羟丙基马铃薯淀粉酶解的较佳条件为:普鲁兰酶用量0.6%,酶解温度60℃,p H5.5,酶解时间2 h。酶解羟丙基马铃薯淀粉糊液的黏度随着温度降低而逐渐升高,其凝胶温度为55℃。随着羟丙基马铃薯淀粉酶解程度的升高,浸渍液黏度降低,胶囊的透明度提高。选择黏度1500 m Pa·s的酶解羟丙基马铃薯淀粉,在配胶质量分数为22.5%时制作的空心胶囊透明度高,脆碎率低,成品率可达94%。研究表明,酶解羟丙基马铃薯淀粉适于空心胶囊的制造。
译  名：
Preparation of enzyme-treated hydroxypropyl potato starch and its application in hollow capsules
作  者：
HE Shao-kai;LIU Wen-juan;CAO Yu;TIAN Ying-liang;SHI Qi-yun;Gansu Engineering and Technology Research Center of Modified Potato Starch;Key Laboratory of Modified Starch Manufacture Techniques and Applications;Gansu GLDARK Modified Potato Starch Co.,Ltd.;
关键词：
pullulanase;;potato starch;;hydroxypropyl starch;;hollow capsule;;visicosity
摘  要：
The enzyme-treated hydroxypropyl potato starch was prepared by hydrolyzing hydroxypropyl potato starch with pullulanase.The influence of the amount of pullulanase,enzymolysis time,temperature and p H on the viscosity of the starch was studied.The gel properties of the starch with different enzymolysis degrees were compared. The influence of the enzymolysis degree and mass fraction of glue on the hollow capsules was investigated by determining the capsule yield rate,capsule wall thickness,transparency,water content and friability.The results indicated that the better enzymolysis conditions that could yield a product were as follows: 0.6 wt% of pullulanase,60 ℃,p H = 5.5,and for 2 hours. The viscosity of paste prepared from the enzyme-treated hydroxypropyl potato starch increases with the decreasing temperature.The gelatinization temperature was 55 ℃.With the increasing enzymolysis degree,the viscosity of capsule impregnating liquid decreases,and the capsule transparency was improved. Hollow capsules with higher transparency and lower friability could be produced when the enzyme-treated hydroxypropyl potato starch with a viscosity of 1500 m Pa·s was used,at 22.5% by mass fraction of glue. The formability of capsules could reach 94%.This study indicated that the enzyme-treated hydroxypropyl potato starch was suitable for capsule manufacture.

相似文章

导出引用
计量
文章访问数: 23
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46