探讨定性检验麦芽糊精残留高温淀粉酶活性的三种方法  

Discussion of Three qualitative testing methods for residual high-temperature amylase activity in maltodextrin

作　　者：郭峰 徐正康 罗建勇 周彦斌 

机构地区：[1]广州双桥股份有限公司,广州510280

出　　处：《食品工程》2010年第2期54-56,共3页Food Engineering

摘　　要：介绍了定性检验麦芽糊精成品中残留高温淀粉酶活性的三种方法:糖组分测试法、DE值测试法和黏度测试法。实验结果表明:通过测定麦芽糊精溶液95℃保温24h的糖组分、测定麦芽糊精溶液95℃保温8h的DE值或测定麦芽糊精与淀粉混合糊液50℃保温24h的黏度,都可以有效定性麦芽糊精产品是否残留高温淀粉酶活性,这三种测试方法可供麦芽糊精生产企业和用户选择。Three methods were introduced and verified for qualitative testing of residual high-temperature amylase activity of maltodextrin,namely sugar spectrum testing method,DE value testing method and viscosity testing method.The experimental results showed that by measuring sugar spectrum of maltodextrin samples heated preservation at 95℃ for 24 hours,measuring DE value of maltodextrin samples heated preservation at 95℃ for 8 hours or measuring viscosity of maltodextrin and starch paste mixed samples heated preservation at 50℃ for 24 hours,all of these can effectively test whether there is activity of residual high-temperature amylase.These types of testing methods provide for maltodextrin production enterprises and users to select.

关 键 词：麦芽糊精 残留 高温淀粉酶 酶活性 测试方法 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]