中国淀粉水解工业发展及其展望思考  

Current Development and Future Prospects of Chinese Starch Hydrolysis Industry

作　　者：徐正康 黄立新[2] 

机构地区：[1]广州双桥股份有限公司,广东广州510280 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第8期855-859,共5页Modern Food Science and Technology

基　　金：广东省教育部产学研专项基金项目"双桥-华工大低聚糖研发示范基地"(2007B090200010)

摘　　要：用生物的酶法进行淀粉的水解转化是制造糖饴,酿造酒、醋食品的基本方法,为淀粉糖技术发展的趋势方向。本文介绍了国外淀粉糖工业技术发展的基本轨迹,回顾了中国淀粉水解工业,特别是酶法取代酸法制造淀粉糖及其技术发展的基本过程。根据实际生产和行业情况,对淀粉糖酶法生产技术的进一步提高,提出了开发新酶、提高酶活力、改变酶的最适作用条件等具有建设性的改进意见,指出思考了国内淀粉糖行业、果葡糖浆产业的市场、质量管理等方面存在的问题,企业只有在生产技术、管理、销售和规模等方面都付出更多的努力,才能取得较好的经济效益。Enzymatic hydrolysis of starch is a basic method for manufacture of maltose, brewing wine, and vinegar, which has been considered as the direction of technological development of the production of starch sugar. This paper introduced the technological development of starch sugar industry abroad and the domestic industry of starch hydrolysis, especially the enzymatic production of starch sugar instead of the acidization method. Suggestions were put forward, including screening new enzymes, improving enzyme activity, and changing the optimum conditions for enzyme hydrolysis. Besides, the problems of market, quality management of starch sugar industry and fructose syrup were raised. It was pointed out that only improvement of the production technology, management, marketing and scale could gain better economic benefits.

关 键 词：淀粉 淀粉酶 水解 发展 

分 类 号：TS201[轻工技术与工程—食品科学]