Study on Extracting and Enzymatic Hydrolysis Technology of Purple Sweet Potato Starch

There is more and more attention to Purple sweet potato deep processing.Purple sweet potato starch has become an important food ingredient and has been widely used in food processing.The extraction conditions of purple potato starch and the enzymatic hydrolysis conditions were optimized by single factor experiments and orthogonal experiments.The results showed that the optimum extraction conditions were as follows: extracted temperature 35 ℃,pH 1.5,extraction time 90 min,and the enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis temperature 55 ℃,time 150 min,enzymatic concentration 500.1 nkat /g,pH 6.