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摘要
In the present study, degradation of potato starch with marine cold-active -amylase was investigated. The hydrolysis conditions were optimized as follows: reaction time 2 h, pH 6.5, temperature 20C and -amylase amount 12 U/g. Under these optimum hydrolysis conditions, the dextrose equivalent value of the potato starch hydrolysates reached to 49.56, indicating that the average degree of polymerization of the potato starch hydrolysates was approximately 2. The potato starch hydrolysates consist of glucose, maltose, isomaltose, maltotriose and trace of other maltooligosaccharides with degree of polymerization ranged 4-7. The potato starch hydrolysates scavenged hydroxyl radical by 95.05% at the concentration of 80 mg/mL, indicating that the potato starch hydrolysates may be used as a food antioxidant.
- 出版日期2017-8
