麦芽糖酶法液化工艺  

Research on Liquefication Technology of Maltose by Enzyme

作　　者：刘星[1] 林亲录[1] 阳仲秋[1] 程小续[1] 

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410004

出　　处：《食品研究与开发》2010年第12期202-204,共3页Food Research and Development

基　　金：国家863计划[大米酶法制取高纯度异构麦芽糖(2006AA10Z341)];湖南省稻米深加工重大专项课题(2007FJ1007)

摘　　要：对大米淀粉的酶法液化工艺进行研究,通过正交试验,得到大米淀粉液化工艺最佳条件为:大米淀粉浓度为20%,耐高温α-淀粉酶用量30 U/g,液化时间20 min,作用温度95℃,pH值为6.5。在此条件下,所得液化液的DE值为14.18%。The liquefication technics of the rice starch by enzymatic method is studied by orthogonal experiments.It is proved that the best condition for the liquefaction is 20 % of the ricestarch concentration,30 U of the heat-stable α-amylase per one gramme starch,liqueficating for 20 min,95 ℃of the liquefication temperature and pH 6.5.Under this condition,the dextrose equivalent value of the liquefied solution is 14.18 %.

关 键 词：大米淀粉 耐高温Α-淀粉酶 高麦芽糖浆 液化 

分 类 号：TS241[轻工技术与工程—制糖工程]