机械活化强化玉米淀粉液化处理的研究  

Study on Enhancing Liquefaction of Maize Starch by Mechanical Activation

作　　者：胡华宇[1] 黄祖强[1] 童张法[1] 袁建微[1] 

机构地区：[1]广西大学化学化工学院

出　　处：《食品与发酵工业》2008年第4期31-35,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(No.20666001);广西自然科学基金资助项目(No.0640006);广西大学科研基金资助项目(No.X071073)

摘　　要：采用搅拌球磨机对玉米淀粉进行机械活化,以不同活化时间淀粉为原料。利用α-淀粉酶作用玉米淀粉.以葡萄糖值(dextrose equivalent,DE)为评价指标,考察反应体系pH值、糊化温度、底物浓度、反应温度、反应时间、酶用量、机械活化时间等因素对液化还原糖含量的影响。结果表明:机械活化预处理能提高玉米淀粉酶解反应液中还原糖的含量。说明机械活化能有效提高玉米淀粉的酶解反应活性,酶解速度加快。Maize starch was mechanically activated by a stirring-type ball mill and liquefied with α-amylase. The effects of pH value of the reaction system, gelatinization temperature, substrate concentration, reaction temperature, reaction time, α-amylase amount and mechanical activation time on the content of reducing sugar were investigated respectively by using Dextrose Equivalent （DE） value as evaluating parameter. The results indicated that the DE value increased with mechanical activation, the reaction activity and the speed of enzymolysis of maize starch were also considerably enhanced.

关 键 词：机械活化 液化 玉米淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]