稻米酶法制取超高纯度麦芽糖浆工艺研究  

Enzymolysis of Early Indica Rice for Production of High Purity Maltose Syrup

作　　者：林亲录[1,2] 肖华西[1] 喻凤香[1] 刘星[1] 李丽辉[1,2] 王湛淅 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410128 [2]粮油深加工与品质控制湖南省重点实验室,湖南长沙410128 [3]万福生科(湖南)农业开发股份有限公司,湖南常德410300

出　　处：《食品科学》2010年第10期26-29,共4页Food Science

基　　金：国家"863"计划项目(2006AA10Z341);湖南省科技厅重大专项(2007FJ1007)

摘　　要：以稻米为原料,以耐高温α-淀粉酶为液化酶,以真菌淀粉酶和普鲁兰酶两种糖化酶协同糖化,研究稻米高纯度麦芽糖浆制取技术。结果表明:控制液化值为14左右,糖化时真菌淀粉酶和普鲁兰酶用量分别为0.6FAU/g干米淀粉和0.3PUN/g干米淀粉,糖化时间控制在18h左右、糖化温度59℃、糖化pH5.5,可以制得麦芽糖含量85%以上的超高麦芽糖浆。Liquefaction with heat-stable α-amylase and combined saccharification with fungal amylase and pullulanase for the production of high purity maltose syrup from early Indica rice were studied. Results showed that the final product containing more than 85% of maltose was obtained through liquefaction resulting in DE value followed by combined saccharification for 18 h with fungal amylase at a dosage of 0.6 FAU/g dried rice starch and pullulanase at a dosage of 0.3 PUN/gdried rice starch at 59 ℃ and pH 5.5.

关 键 词：稻米 液化 糖化 酶 麦芽糖 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]