Study on Factors of Amylase Hydrolysis Potato Starch

The paper deals with the effects of using α-amylase and β-amylase to break down potato starch with temperature and time control. Different amylases, potato starch, temperatures, and times were designed with orthogonal test. The optimum hydrolysis conditions were α-amylase 0.15%(4000 U), potato starch concentration 20%, temperature 80.0 ℃, time 13 min, for β-amylase 0.15%(50000 U), temperature 60.0 ℃, time 46 h, pH5.4.