以机械活化玉米淀粉为原料酶法制备低DE值麦芽糊精  

Enzymatic preparation of Low DE maltodextrin using mechanical activated maize starch

作　　者：陈渊[1] 谢祖芳[1] 曾玉凤[1] 韦庆敏[1] 黄祖强[2] 朱雪凤[1] 

机构地区：[1]玉林师范学院化学与生物系,广西玉林537000 [2]广西大学化学化工学院,广西南宁530004

出　　处：《食品工业科技》2011年第8期226-229,335,共5页Science and Technology of Food Industry

基　　金：广西自然科学基金(0640006);广西教育厅科研项目(200911LX346);玉林师范学院重点科研项目(2009YJZB02)

摘　　要：以机械活化玉米淀粉为原料制备低DE(Dextrose Equivalent)值麦芽糊精,通过单因素实验研究了机械活化时间、反应时间、反应温度、酶添加量、底物浓度、pH对产品DE值的影响,并在此基础上进行了正交实验。结果表明,经机械活化预处理后的淀粉酶解反应活性明显提高,酶解速度加快,酶解时间大大缩短,而原淀粉在相同条件下几乎不与酶作用。正交实验确定了制备工艺的最佳条件为:酶添加量3u·g-1淀粉干基,pH6.5,水解温度45℃,底物浓度10%,水解时间4min,按此条件所得的麦芽糊精DE值为2.35%。并用红外光谱和X-射线衍射对麦芽糊精进行了分析。Low DE（Dextrose Equivalent）maltodextrins were prepared from mechanical activated maize starch.According to the single factor test,the influences of activation time,reaction time,reaction temperature,starch concentration,amylase dosage and pH on the content of reducing sugar were investigated respectively by using（DE）value.And then,it was optimized by orthogonal experiments.The results showed that activity of starch reaction was significantly increased,the speed of hydrolysis was accelerated,and the time of hydrolysis was shortened after pretreatment by mechanical activation,while the maize starch did not affect the enzyme hardly in the same conditions.The best preparative condition was decided by the orthogonal experiment：enzyme volume was 3u·g-1 starch dry basis,the pH was 6.5,reactive temperature was 45℃,subtractive concentration was 10%,hydrolyzed time was 4min.The DE value of simulation of material under these conditions was 2.35%.Furthermore,the structure of activated starch and of the fat mimetic was further characterized by using FTIR and XRD.

关 键 词：机械活化玉米淀粉 酶法水解 麦芽糊精 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]