小麦B淀粉麦芽糊精的制备及组分分析  

Research on Preparation Maltodextrin from Wheat B-starch and Its Composition Analysis

作　　者：余斌[1] 马晓军[1] 李丽莎[1] 姜培彦[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《安徽农业科学》2008年第20期8419-8422,8442,共5页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨利用小麦B淀粉制备麦芽糊精的方法。[方法]在单因素试验的基础上,对B淀粉的料浆浓度、加酶量、反应时间、反应温度4个因素设3个水平进行正交试验,分析4个因素对小麦B淀粉液化程度的影响,并用高效液相色谱法测定麦芽糊精的糖分组成。[结果]结果表明,在淀粉浆pH值为6.3～6.4,加氯化钙为500 mg/L时,最优的小麦B淀粉液化工艺条件为：料浆浓度27%,反应温度95℃、反应时间40 min,加酶量30 U/g B淀粉（干基）,在最佳工艺条件下得到的液化液蛋白含量很低,大概为0.46%,基本为可溶性蛋白。随着DE值的增大,小分子糖含量明显增多,七糖及以上的大分子糖明显减少。[结论]该试验为小麦B淀粉麦芽糊精的生产与应用提供了理论依据。[Objective] The study aimed to discuss the method of preparing maltodextrin from wheat B-starch.[Method] Four factors of paste concentration of B-starch,the adding enzyme quantity,the reaction time and the reaction temperature were researched with orthogonal test on the basis of single-factor test,the effect of 4 factors on the wheat B-starch liquefaction degree was analyzed.[Result]The results indicated that the optimal technics conditions of wheat B-starch liquefaction were paste concentration of 27%,reaction temperature of 95 ℃,reaction time of 40 min and adding enzyme quantity of 30 U/g B-starch when starch paste pH value and CaCl2 content were 6.3-6.4 and 500 mg/L,respectively.Liquefied fluid protein content obtaining was very low,around 0.46%,basically for soluble protein.The small molecular sugar content increased,seven sugars and above macro-molecule sugar decreased obviously along with the aggrandizement of dextrose equivalent（DE）.[Conclusion]This experiment will provide the theoretic basis for p roduction of wheat B-starch maltodextrin.

关 键 词：小麦B淀粉 麦芽糊精 制备 组分 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]