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《Cereals & Oils》 2010-03
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Increasing of preparation ratio of retrograded resistant starch (RS3) of potatoes by complex of different enzymatic methods

LIAN Xi-jun,YANG Mei-jing,ZHENG Shao-da ( 1. Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China ; 2. Tianjin DingYuan Food Iimited Company,Tianjin 300457,China)  
The potato starch was used to study the effect of category,addition,hydrolysis time and temperature of α–amylase,cellulose and glucoamylase,pH of starch pastes concentration,complex treatments and hydrolysis sequence of them. The results indicates that the optimum process for single glucoamylase treatment were the addition of the glucoamylase 1,200 U/g starch,hydrolysis time 60 min、pH 5.0,and the yield of RS3 was 8.862;for single cellulose treatment,the optimum process were the addition of the cellulase 400U/g starch,hydrolysis time 45min、pH 5.0,and the yield of RS3 reached 17.748,when other conditions were fixed such as the concentration of the potatoes starch solution 10%,autoclaving temperature 120℃,autoclaving time 30 min,and incubating 12 h under 4℃. The both or complex treatments of three enzymes led to decrease of preparation of retrograded resistant potato starch. The preparation ratio could be enhanced greatly by treatment of cellulose. It was more effect to enhance ratio of potato retrogradation preparation by breakage of non–starch such as cellulose than by release of starch molecular from granule.
【CateGory Index】: TS235
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