马铃薯淀粉制高麦芽糖浆酶法液化工艺研究  

Research on liquefaction of potato starch by enzyme method to manufacturing high maltose serosity

作　　者：宋巧[1] 王炳文[2] 杨富民[1] 胡先旺 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业职业技术学院,甘肃兰州730020 [3]甘肃省商业科学技术研究所,甘肃兰州730020

出　　处：《甘肃农业大学学报》2012年第4期136-142,共7页Journal of Gansu Agricultural University

摘　　要：以马铃薯淀粉为原料、耐高温α-淀粉酶为液化酶,依据DE值和透光率为衡量指标,采用单因素对比分析与Box-Behnken设计相结合的试验方法,研究马铃薯淀粉制备高麦芽糖浆酶法液化工艺的最佳条件.结果表明:在液化温度96℃、液化时间15.55min、耐高温α-淀粉酶添加量15.13U/g淀粉、淀粉乳质量分数21.4%、pH值为6.2以及无水CaCl2添加量为0.10%的条件下,马铃薯淀粉液化液的理论预测DE值为9.99%,可以制备DE值最接近于10的液化酶解产物.Potato starch was took as a raw material,and the a-high temperature amylase was used as major liquefying amylase, the DE value and the transmittance were the objects in the study. The optimistic parameters of liquefaction were studied by contrast analysis of single factors and Box-Behnken Design. The results indicated finally the best technological parameters were： liquification temperature 96℃, liquification time 15.55 min, adding dosage of amylase 15.13 U/g, potato starch concentration was 21.4%, pH value 6.2 and the dosage of anhydrous calcium chloride 0. 10%. On this optimum condition, the anticipant DE value was 9.99%,the DE value of the production near to 10 mostly can be made.

关 键 词：马铃薯淀粉 耐高温Α-淀粉酶 液化 高麦芽糖浆 

分 类 号：TS245.5[轻工技术与工程—制糖工程]