M altogenase和β-淀粉酶制取超高麦芽糖浆的研究  

Application of Maltogenase and β-Enzyme to the Production of Maltose Syrup

作　　者：周建芹 罗发兴[2] 

机构地区：[1]合肥工业大学 [2]华南理工大学

出　　处：《农业工程学报》2002年第1期126-128,共3页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：分别研究了液化程度对 Maltogenase和 β-淀粉酶这两种酶的糖化作用的影响以及酶的用量对麦芽糖含量的影响 ;研究了制取超高浓度麦芽糖浆时 Maltogenase和 β-淀粉酶并用与脱支酶的协同作用。研究结果表明 :液化程度对 Maltogenase和 β-淀粉酶的糖化作用有显著影响 ;与 Maltogenase或 β-淀粉酶单独与脱支酶的糖化相比 ,Maltogenase和The effect of liquefaction degree on saccharification of Maltogenase and β enzyme and the effect of raising dosage of saccharifying enzymes on the maltose content are studied in this paper. The combination of Maltogenase ,β enzyme is also studied. Based on the above experiments, the liquefaction degree has a profound effect on saccharification; the combination of Maltogenase, β enzyme is found to be able to increase maltose content effectively.

关 键 词：Maltogenase Β-淀粉酶 超高麦芽糖浆 制取 

分 类 号：TS245.5[轻工技术与工程—制糖工程]