以非晶颗粒态玉米淀粉为原料酶法制备低DE值麦芽糊精的研究  

Study on Enzymatic Preparation of Low DE Maltodextrin Using Non-crystal Granular Corn Starch

作　　者：田景福[1] 张本山[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2008年第5期11-13,共3页The Food Industry

基　　金：国家科技支撑计划2006BAD27B04

摘　　要：研究了以非晶颗粒态玉米淀粉为原料常温下制备低DE麦芽糊精,通过正交试验确定中温α-淀粉酶最佳工艺条件:酶添加量为0.1 mg,酶解温度40℃,酶解时间70 min所得产品的DE值为2.68。高效液相法确定了低DE值麦芽糊精的成分并用扫描电子显微镜对酶解前后颗粒形貌变化进行了观测。Enzymatic preparation of low DE maltodextrin using non-crystal granular corn starch in normal temperature has been studied, the best conditions of preparation technique are confirmed by an orthogonal test： enzyme supplementation is 0.1 mg, hydrolyze time is 70 minutes, hydrolyze temperature is 40℃. The hydrolysate＇s DE prepared by this condition is 2.68. Ingredient of low DE maltodextrin is confirmed with high performance liquid chromatography and transformation of granule is discussed before and after enzymatic operation with electron scanning microscope.

关 键 词：非晶颗粒态淀粉 酶法水解 麦芽糊精 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]