大米淀粉为基质制备低DE值麦芽糊精的研究  

Study on Production of Low DE Maltodextrins Using Rice Starch as Substrate

作　　者：马涛[1] 赵琨[1] 毛闯[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品科学》2007年第10期237-240,共4页Food Science

摘　　要：研究了以大米淀粉为原料制备脂肪模拟物的工艺条件,通过单因素试验研究了酶添加量、反应时间、反应温度和底物浓度对产品DE值的影响,并在此基础上通过正交试验确定了制备工艺的最佳条件:酶添加量2ml,水解时间15min,水解温度92℃,该条件下制备的水解物DE值2.72。利用这种糊精替代奶糖中的油脂,其结构特性可达到或接近对照产品的品质。This paper studied the process conditions using rice starch as substrate to product fat substitute, and through a single factor test, the effect of enzyme supplementation, processing time, temperature and substrate concentration to production＇s DE （dextrose equivalent） has been researched. And then, the best conditions of preparation technique are confirmed by an orthogonal test enzyme supplementation is 2 ml, hydrolyze time is 15 minutes, hydrolyze temperature is 92 ℃. The hydrolysate＇s DE prepared by this condition is 2.72. The result showed that the structure characteristics of toffees using this type of dextrin to replace grease can get close other products of the same kind.

关 键 词：大米淀粉 麦芽糊精 酶水解 脂肪代用品 

分 类 号：O636.12[理学—高分子化学]