耐高温α-淀粉酶液化大米淀粉制取高麦芽糖浆的工艺研究  

Study on Liquefation of Rice Starch

作　　者：陈辉[1] 林亲录[2] 田蔚[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]中南林业科技大学食品科学与工程学院,长沙410128

出　　处：《粮食加工》2008年第3期39-41,共3页Grain Processing

基　　金：国家863计划:大米酶法制取高纯度异构麦芽糖2006AA10Z341

摘　　要：利用耐高温-α淀粉酶水解大米淀粉制取高麦芽糖浆,对液化过程中的影响因素进行了研究,研究发现液化液的DE值在11%时对制取高麦芽糖浆最有利,其工艺最佳条件为:每1 g淀粉耐高温-α淀粉酶用量为12 U,大米淀粉浆液的质量分数为20%,液化温度为95℃、pH值为6.5、液化时间10 min。High-maltose syrups were produced from rice starch using heat-stable α-amylase.The factors that affect the liquefation of rice starch were investigated.Results showed that it is advantageous in producing highmaltose syrup when the dextrose equivalent value is 11%.The optimum technology that could make rice starch most completely liquefated were： the use of heat-stable α-amylase with the quantity of 12 U every rice starch,the mass concentration of rice starch 0.25 g/mL, liquefation temperature 95 ℃, pH 6.5, liquefation time 10 minutes.

关 键 词：大米淀粉 高麦芽糖浆 耐高温Α-淀粉酶 液化 DE值 

分 类 号：TS245[轻工技术与工程—制糖工程]