大米淀粉酶法液化工艺的研究  

Research on liquefaction technology of rice starch by enzyme

作　　者：陈辉[1] 林亲录[1] 田蔚[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《粮食与食品工业》2008年第4期31-33,37,共4页Cereal & Food Industry

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

摘　　要：对大米淀粉的酶法液化工艺进行了研究,通过正交试验,得到大米淀粉液化工艺最佳条件为:大米淀粉浓度为20%,耐高温α-淀粉酶用量12 U/g淀粉,液化时间11 min,作用温度95℃,pH值为6.5。在此条件下,所得液化液的DE值为11.08%,糖化后麦芽糖含量为84.84%。The liquefaction technics of the rice starch by enzymatic method is studied by orthogonal experiments. It is proved that the best condition for the liquefaction is 20% of the rice starch concentration, 12 U of the heat-stable α-amylase per one gramme starch, liquefying for 11 minutes, 95 ℃ of the liquefcation temperature and pH 6.5. Under this condition, the dextrose equivalent value of the liquefied solution is 11.08%, and the maltose content is 84. 84% after liquefaction.

关 键 词：大米淀粉 耐高温Α-淀粉酶 麦芽糖浆 液化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]