葡萄糖母液缩合反应的原理探索及应用  

Mechanism and Application of Condensation of Glucose Mother Liquor

作　　者：谢登玉 李伟 王一 孙颖 

机构地区：[1]西王集团有限公司技术中心,山东邹平256209

出　　处：《食品工业》2013年第11期173-175,共3页The Food Industry

摘　　要：以葡萄糖母液为原料,在不同葡萄糖母液浓度下,以葡萄糖淀粉酶为催化剂,研究葡萄糖母液糖组成成分的变化情况。结果表明,随着葡萄糖母液干物质浓度的提高,葡萄糖缩合为麦芽糖和异麦芽糖的反应趋势增强。同时,反应物中麦芽糖和异麦芽糖之间的比例也发生变化。反应起始,葡萄糖母液中异麦芽糖和麦芽糖的比例为0.49,异麦芽糖含量为7.16%,60℃下反应72 h后,异麦芽糖与麦芽糖比例为2.67,异麦芽糖含量增加至17.33%。葡萄糖母液经过缩合反应后,其所含的异麦芽糖含量提高了242%。The costl＇tution changes of glucose mother liqour under different glucose mother liquor concentration with glucoamylase as catalyst were researched. The results show that： with the increase of reaction solution concentration, the trend of glucose to maltose and isomaltose becomes strong. And the ratio of isomaltose to maltose is changed. The initial ratio of isomaltose to maltose is 0.49, and the concentration of isomaltose is 7.16%. Isomaltose concentration becomes 7.16% after reaction under 60 ℃ waterbath for 72 h, and isomaltose concentration is 17.33%. The isomaltase concentration increases by 242% after condensation of glucose mother liquor.

关 键 词：葡萄糖糖化酶 缩合反应 异麦芽糖 葡萄糖母液 

分 类 号：TS245.4[轻工技术与工程—制糖工程]