真菌酶和β-淀粉酶在麦芽糖浆生产中的应用  

Application of Fungal-amylase and β-amylase in the Production of Maltose

作　　者：展现明 王念祥 闫锁 李龙伟 

机构地区：[1]郸城财鑫糖业有限责任公司,河南郸城477150

出　　处：《湖南农业科学》2010年第8期97-99,共3页Hunan Agricultural Sciences

摘　　要：以酶法液化淀粉液化液为底物,考察加酶量、不同酶制剂组合对糖浆组分及糖浆过滤速度的的影响。结果表明:真菌淀粉酶适宜在生产含量45%～55%的麦芽糖浆中的应用;真菌淀粉酶与β-淀粉酶协同作用适宜在生产含量50%～55%的麦芽糖浆中的应用;β-淀粉酶与普鲁兰酶协同作用适宜在生产含量55%～65%的高麦芽糖浆中的应用。Using liquefied starch,which produced by thermostable α-amylase,as substrate,the effects of enzyme dosage,different combinations of enzyme on sugar components and filtration rate of syrup were observed.The results showed that fungal amylase is suitable to produce 45% ~55% of maltose syrup;50% ~55% of maltose syrup can be produced by using combination of fungal amylase and β-amylase;55%~65% of maltose syrup can be produced by using combination of β-amylase and pullulanase.

关 键 词：真菌酶 Β-淀粉酶 麦芽糖 

分 类 号：Q814.9[生物学—生物工程]