Study On Konjac Starch Prepared From Konjac Fly Powder By Enzymatic And Its Properties Of Physical And Chemical

Konjac fly Powder as a by-product of the production process was little studied. In this experiment,I produce konjac starch by enzymatic in Konjac fly Powder and to study its physical and chemical properties. Also study onα-amylase starch hydrolysis kinetics of konjac and two enzymes(α-amylase and glucoamylase) to hydrolysis konjac starch .The results indicated that:(1) The optimum hydrolytic conditions were: substrate concentration 2.5 %, dosage of alkaline protease 818.3 U/g, hydrolysis temperature 44.1℃and hydrolysis time 120 min. The starch pure degree can reach to 90.09 %,and the amylose content 18.20 %, the amylopectin content 81.80 %, indicated that the Konjac starch paste has the good solubility and the transparency. The Konjac starch granule is the broad bean shape, the pellet particle size is 1 9μm, the average for 5μm.The Konjac starch granules is small so settlement hardly.(2)Hydrolysis rate effects, as konjac starch toα-amylase to provide a theoretical basis.α-amylase starch hydrolysis of konjac initial reaction followed a rule, can the classic Michaelis-Menten equation modeling, the main kinetic parameters V_max=2.16 mg / mL ? min, K_m = 10.13 mg / mL. This model ofα-amylase hydrolysis of konjac starch at 30-60℃temperature range of application.(3)The experiment onα-amylase and glucoamylase konjac Starch Hydrolysis kinetics of porous starch.α-amylase and glucoamylase are on konjac starch degradation followed Michaelis-Menten equation.α-amylase Km = 6.02mg/mL, V_max = 0.6587 mg / mL ?min and The glucoamylase K_m = 9.143mg/mL V_max = 0.314 mg/mL·min. Hydrolysates with double enzymes of glucose on the reaction system competitive inhibitory constant Ki = 1.585mg/mL. =...