酸—酶联用液化法制备小麦淀粉麦芽糖浆的工艺研究  

Research on liquefaction technology of wheat starch by acid-hydrolysis and α-amylase

作　　者：亢潘潘[1] 胡秋林[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2012年第1期8-12,17,共6页Journal of Wuhan Polytechnic University

摘　　要：以小麦淀粉为原料,利用盐酸、中温α-淀粉酶共同液化进行麦芽糖的制备。采用单因素实验结合正交实验法优化工艺参数。结果表明:酸—酶联用液化法的最佳工艺条件为:淀粉浆料液比(3∶10),5%盐酸添加量12 mL,酸化时间12 min,温度100℃,浓度为0.0143g/100mL的中温α-淀粉酶加酶量8ml,酶液化时间30 min,pH值5.4,温度64℃,所得液化液DE值为8.12%。通过无机酸与酶法共同液化小麦淀粉得到的液化液DE值控制在具体数值范围内,为以小麦淀粉为原料制备麦芽糖浆的工业生产提供了理论依据,也为下一步对小麦淀粉在板框过滤时出现的困难分析奠定基础。Maltose syrup, with the wheat starch as raw material, can be achieved by the co-liquefaction of hydrochloric acid and medium temperature a-amylase. The orthogonal experiment method has been adopted. To realize the liquefaction of wheat starch, the hydrochloric acid and medium temperature a-amylase are selected. The optimum conditions for liquefaction are as follows： the 30% of starch slurry material-liquid, the 12mL of 5% hydroehloric acid addition, the 12min of aeiditieation time, the 100℃ of temperature, the 8ml of enzyme of the concentration 0.0143g/100mL of medium temperature a-amylase, the 30rain of enzyme liquefaction time, the 5.4 of pH value, the 60℃ of temperature, the 8.12% of liquefied fluid DE value. The conclusion is as follows： The liquefied fluid DE value, obtained by the eo-liquefaction of inorganic acid and enzyme process to the wheat starch, can be controlled in the lower range. This situation not only provides a theoretical basis for the industrial production of maltose syrup manufacture, but also lays a foundation for diffieulty analysis arising during the frame fihration of wheat starch in the next step.

关 键 词：小麦淀粉 麦芽糖 酸-酶法 液化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]