α—淀粉酶水解玉米淀粉的研究  

Study on Enzymatic Hydrolyss to Corn Starch by α-amylase

作　　者：郝晓敏[1] 王遂[1] 崔凌飞[1] 

机构地区：[1]哈尔滨师范大学理化学院化学系

出　　处：《食品科学》2006年第2期141-143,共3页Food Science

摘　　要：研究了中温和耐高温α-淀粉酶水解玉米淀粉制取糊精,确定了它们水解适宜的工艺条件。中温α-淀粉酶最佳的工艺条件为温度84℃、时间20min、酶用量16U/g;耐高温α-淀粉酶最佳的工艺条件为温度95℃、时间40min、酶用量15U/g。Maltodextrins were produced from corn starch using two kinds of or-amylase： a common one and a thermal-stable one. The common α-amylase and thermal-stable α-amylase conditions were given as follows, common α-amylase： temperature 84℃, hytrolysis time 20min, dosage of enzyme 16U/g; common thermal-stable α-amylase： temperature 95℃, hytrolysis time 40min, dosage of enzyme 15U/g.

关 键 词：玉米淀粉 酶解 Α-淀粉酶 

分 类 号：TS203[轻工技术与工程—食品科学]