酶法液化葛根淀粉制备麦芽糊精的研究  

Study on Preparation of Maltodextrin from Radix Puerariae Starch by A-amylase

作　　者：赖雅平[1] 唐春红[2] 

机构地区：[1]广州大学化学化工学院,广东广州510006 [2]重庆工商大学环境与生物工程学院,四川重庆400067

出　　处：《广东化工》2008年第6期90-92,共3页Guangdong Chemical Industry

摘　　要：文章利用耐高温α-淀粉酶水解葛根淀粉生产麦芽糊精,研究了淀粉酶的添加量,液化的最佳工艺条件,产品中有效成份葛根异黄酮在加工中的保存率。结果表明,用该法得到的麦芽糊精具有很好的水溶性,颗粒的折光性好,溶解后长时间室温下放置无沉淀现象,在保证麦芽糊精质量的前提下所含的有效成份也较高。In this work, thermostable a-amylase was used to hydrolyse Radix puerariae starch into maltodextrin, The effect of a-amylase amount and other processing parameters on the hydrolysis were investigated. The recovery of isoflavones in Radix puerariae during processing was also evaluated. The results showed that the maltodextrin hydrolysates obtained by a-amylase hydrolysis was highly water-soluble. No sediment was observed after dissolving them in water for long time. The particles had a good refraction, and the content of isoflavones in the hydrolysates was still kept at a relatively high level.

关 键 词：葛根淀粉 液化 麦芽糊精 Α-淀粉酶 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.5[轻工技术与工程—食品科学与工程]