普鲁兰酶在生产玉米淀粉全糖粉中的应用与研究  

Study on Total-sugar Produced by Two-enzymatic Technology from Corn Starch

作　　者：张银志[1] 

机构地区：[1]江南大学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》2009年第1期377-379,共3页Journal of Anhui Agricultural Sciences

基　　金：国家科技支撑计划项目(2006BAD05A07)

摘　　要：[目的]提高产品的转化率。[方法]研究普鲁兰酶在酶法生产玉米淀粉全糖粉过程中的协同作用,探讨最佳的生产工艺。[结果]结果表明,在糖化过程中,加入0.10 U/g淀粉的普鲁兰酶后,能缩短糖化时间,提高糖化的程度,提升产品的DE值。糖化的最佳工艺参数为:糖化温度60℃、pH值4.5、糖化时间60 h、葡萄糖淀粉酶用量250 U/g淀粉、普鲁兰酶用量0.13 U/g淀粉,产品的DE值达98%以上。[结论]该研究为玉米淀粉制备高品质的全糖粉生产提供新的理论依据。[Objective]The purpose was to enhance translation rate of product.[Method]The cooperation action of promozyme used the process of producing wholesugar were studied,and the optimal production technics were discussed.[Result] The results showed that the promozyme adding glucoamylase of 0.10 U/g could shorten cycle time,improve the saccharification extent and increase DE value of product.The optimal technics parameters were the saccharification temperature of 60 ℃,pH value of 4.5,saccharification time of 60 h,glucoamylase dosage of 250 U/g（starch） and promozyme dosage of 0.13 U/g（starch）,DE value of product was over 98%. [Conclusion]This study will provide the new theoretical basis for total-sugar with high quality from corn starch.

关 键 词：普鲁兰酶 玉米淀粉 全糖 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]