挤压脱胚玉米制取超高麦芽糖浆酶制剂的选择  

Selection of enzymes for extrusion degermed corn to production ultra-high maltose syrup

作　　者：蔡玉玲[1] 申德超[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《山东理工大学学报（自然科学版）》2012年第6期8-12,共5页Journal of Shandong University of Technology:Natural Science Edition

基　　金：山东省自然科学基金资助项目(Y2008B10)

摘　　要：以脱胚玉米为原料,以糖化液过滤速度、糖液DE值、还原糖含量和麦芽糖含量为主要考察指标进行加酶挤压与液化-糖化试验,对液化和挤压时添加的酶制剂进行了筛选.试验结果表明,挤压物中添加β-淀粉酶、液化过程中使用中温α-淀粉酶、糖化前灭酶,制取的超高麦芽糖浆考察指标最优,麦芽糖含量较高,葡萄糖含量最低.The selection of enzymes for liquefaction and extrusion was studied in this test with de- germed corn as raw material, filter speed, DE value, the content of reducing sugar and maltose as investigation index. The test results showed that adding β--amylase to the extrudate as raw mate- rials, using mesophilic α-amylase in liquefaction process and inactivating them before saccharifica- tion could produce optimum investigation index for ultra-high maltose syrup. The maltose content of the syrup was higher than that of added other enzymes in extrusion-liquefaction process, and the glucose content was lower respectively.

关 键 词：超高麦芽糖浆 挤压 Β-淀粉酶 中温α-淀粉酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]