Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties

doi:10.7506/spkx1002-6630-201018010

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 41-45.doi: 10.7506/spkx1002-6630-201018010

• Processing Technology • Previous Articles Next Articles

Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties

TAN Bo-wen1，XU Huai-de1,*，MI Lin-feng2

1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China；
2. Yulin Products Quality Supervision and Inspection Institute, Yulin 719000, China

Received:2009-12-24 Revised:2010-05-19 Online:2010-09-25 Published:2010-12-29
Contact: Xu Huai-De E-mail:xuhuaide@yahoo.com.cn

Abstract

Abstract:

Konjac fly powder was prepared by neutral protease hydrolysis from konjac starch and its properties were investigated. Results indicated that the optimal hydrolysis conditions were substrate concentration of 2.5%, alkaline protease concentration of 818.3 U/g, hydrolysis temperature of 44.1 ℃ and hydrolysis time of 120 min. The purity of prepared starch reached up to 90%, which contained 18.20% amylose and 81.80% amylopectin. Konjac starch paste exhibited excellent solubility and transparency. Konjac starch granules were broad bean shape with particle sizes ranging from 1 to 9μm, averaged at 5μm.

Key words: neutral protease, konjac fly powder starch, preparation, property

CLC Number:

TS231

TAN Bo-wen，XU Huai-de，MI Lin-feng. Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties[J]. FOOD SCIENCE, 2010, 31(18): 41-45.

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Preparation of Konjac Fly Powder by Neutral Protease Hydrolysis and Its Properties

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