Effect factors of liquidation of potato starch

摘要

The influencing factors of potato starch liquefaction system which use the a-amylase to hydrolysis, the degree of hydrolysis of starch (DE) value as the index by orthogonal experiment, to determine the optimum factor parameters : a-amylase 15μ/g , starch content 25％, Liquefied time 55 min, liquefaction temperature 70°C, liquefaction pH 6.5. Under this condition, the DE value is 17％ The results lays a theoretical foundation for the preparation of potato starch saccharification solution.