Luận án Nghiên cứu quá trình thuỷ phân tinh bột khoai lang bằng phương pháp Enzyme tạo tinh bột tiêu hoá chậm và Isomaltooligosaccharide nhằm ứng dụng trong thực phẩm

Nội dung text: Luận án Nghiên cứu quá trình thuỷ phân tinh bột khoai lang bằng phương pháp Enzyme tạo tinh bột tiêu hoá chậm và Isomaltooligosaccharide nhằm ứng dụng trong thực phẩm

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8. PHỤ LỤC Phụ lục A: Số liệu nghiên cứu quy trình tổng hợp IMO và kết quả phân tích thống kê Phụ lục B: Giản đồ kết quả phân tích hàm lượng IMO bằng HPLC-RID Phụ lục C: Số liệu nghiên cứu quy trình tổng hợp SDS Phụ lục D: Kiểm tra sự hiện diện của glucose, maltose và maltotriose bằng sắc ký bản mỏng (TLC) Phụ lục E: Thành phần dinh dưỡng của tinh bột khoai lang Phụ lục F: Sắc ký đồ chất chuẩn trong phân tích HPLC-RID Phụ lục A: Số liệu nghiên cứu quy trình tổng hợp IMO và kết quả phân tích thống kê Phụ lục 1A: Ảnh hưởng của nồng độ enzyme α- amylase đến quá trình dịch hóa tinh bột khoai lang Nồng độ enzyme α- amylase (CU/g) DE 0,3 8,29 ± 0,24a 0,5 11,00 ±0,28b 1,0 15,03 ± 0,35c 1,5 16,45 ± 0,49d 2,0 17,25 ± 0,36e 2,5 18,51 ± 0,63f Phụ lục 2A: Ảnh hưởng của thời gian đến quá trình dịch hóa tinh bột khoai lang Thời gian dịch hóa (giờ) DE 15 12,35 ± 0,42a 30 15,03 ± 0,35b 60 18,76 ± 0,68c 90 20,02 ± 0,58d 120 21,07 ± 0,56e 150 22,23 ± 0,40f 1
9. Phụ lục 3B: Ảnh hưởng của pH gắn nhánh đến hàm lượng IMO (pH5,0) Phụ lục 4B: Ảnh hưởng của pH gắn nhánh đến hàm lượng IMO (pH 5,5) Phụ lục 5B: Ảnh hưởng của pH gắn nhánh đến hàm lượng IMO (pH 6,0) 3
10. Phụ lục 9B: Ảnh hưởng của nhiệt độ gắn nhánh đến hàm lượng IMO (65°C) Phụ lục 10B: Ảnh hưởng của nhiệt độ gắn nhánh đến hàm lượng IMO (70°C) Phụ lục 11B: Ảnh hưởng của nồng độ enzyme transglucosidase đến hàm lượng IMO (10 U/g) 5
11. Phụ lục 14B: Ảnh hưởng của nồng độ enzyme transglucosidase đến hàm lượng IMO (25 U/g) Phụ lục 15B: Ảnh hưởng của nồng độ enzyme transglucosidase đến hàm lượng IMO (30 U/g) Phụ lục 16B: Ảnh hưởng của thời gian gắn nhánh đến hàm lượng IMO (6 giờ) 7
12. Phụ lục 20B: Ảnh hưởng của thời gian gắn nhánh đến hàm lượng IMO (48 giờ) Phụ lục 21B: Ảnh hưởng của thời gian gắn nhánh đến hàm lượng IMO (72 giờ) 9
13. 60 24,87 ± 1,54b 65 22,00 ± 0,40d Phụ lục 5C: Ảnh hưởng của thời gian thủy phân pullulanase tới khả năng tiêu hóa của tinh bột khoai lang Thời gian (giờ) Hàm lượng SDS (%) 1 19,09 ± 1,93a 2 21,46 ± 1,58a 3 23,65 ± 0,79b 4 27,01 ± 0,91c 5 28,59 ± 0,72de 6 29,64 ± 1,78e 7 29,70 ± 1,56e 8 25,75 ± 3,08f Phụ lục D: Kiểm tra sự hiện diện của glucose, maltose và maltotriose bằng sắc ký bản mỏng (TLC) (a) Chất chuẩn: Glucose, maltose, maltotriose, isomaltose, isomaltotriose (b) Kiểm tra sự hiện diện của glucose, maltose và maltotriose trong dung dịch IMO sau khi xử lý với nấm men 11
14. Phụ lục 2F: Giản đồ sắc ký hỗn hợp chất chuẩn Maltose (DP2), Maltotriose (DP3), Maltotetraose (DP4), Maltopentaose (DP5), Maltohexaose (DP6), Maltoheptaose (DP7) (1000 ppm) Phụ lục 3F: Giản đồ sắc ký hỗn hợp chất chuẩn Maltooctaose (DP8), Maltononaose (DP9), Maltodecaose (DP10) (500 ppm) 13