淀粉糖化工艺及关键技术  

The process and key technics in starch sweetening

作　　者：赵国志[1] 刘喜亮[1] 刘智锋[1] 

机构地区：[1]西安坤伯工程技术开发公司,陕西西安710075

出　　处：《粮食与油脂》2007年第10期4-8,共5页Cereals & Oils

摘　　要：该文概述国内外淀粉糖发展概况,简要介绍淀粉糖化中各种酶功能,商业化酶制剂特性;异构化糖制取时液化、糖化、异构化酶反应工艺条件,及色层分离、脱色、脱盐等精制关键技术要点。This paper summarized the internal and external development of starch sugar. It introduced the character and functions of various commercial enzyme during starch sweetening. It also introduced the technological condition for diffiuence, sweetening, isomerization in the production of isomerized sugar, and the main technics in chromatograph, decolorization, and desalination.

关 键 词：玉米淀粉 淀粉糖 异构化糖 异构化酶 

分 类 号：TS245.6[轻工技术与工程—制糖工程]