甘薯浓缩汁中淀粉的酶转化工艺研究  

Study on enzyme transformation process of starch of sweet potato concentrated juice

作　　者：李政浩[1] 罗仓学[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《粮食与油脂》2009年第11期22-24,共3页Cereals & Oils

基　　金：陕西省自然科学基金项目(2009B07)

摘　　要：该研究立足国内丰富甘薯资源,解决甘薯浓缩汁中因淀粉引起沉淀问题,同时将甘薯淀粉转化为葡萄糖。以新型耐高温α–淀粉酶为液化酶和高转化率糖化酶糖化,研究影响甘薯淀粉液化、糖化因素,优化甘薯淀粉液化、糖化工艺参数。the research on the domestic abundant resources, sweet patato solved in the concentrated juice of precipitation problems caused by starch, at the same time, the sweet potato starch into glucose. A new high temperature resistant alpha amylase enzymes and high conversion for liquefaction, saccharifying enzyme saccharification, sweet potato starch liquefaction effects of factors, and optimize the sweet potato starch liquefaction, saccharification process parameters.

关 键 词：甘薯 甘薯浓缩汁 酶转化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]