小麦B淀粉的糖化工艺  

Saccharification Technology Research of Wheat Starch B

作　　者：张军合[1] 饶平凡[1] 王星丽[1] 胡蕊薪 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品研究与开发》2015年第1期68-72,共5页Food Research and Development

基　　金：新乡市重点科技攻关计划项目(编号:ZG14029);河南省教育厅科学技术重点研究项目(编号:14A550013);国家级大学生创新训练计划项目(编号:201310467051)

摘　　要：以谷朊粉生产过程中的副产物B淀粉为原料,通过测定反应液DE值得变化,分析糖化时间、糖化酶添加量、普鲁兰酶添加量以及糖化酶和普鲁兰酶协同作用对糖化过程的影响规律,找出最佳糖化工艺,为B淀粉的进一步发酵利用奠定基础。结果显示:反应时间为120 min,糖化酶和普鲁兰酶协同作用添加量为25 U/g(以B淀粉干基计),DE值达到93.8%。Taking starch B, by-product of gluten production, as raw material, this paper analyzed effects of time, amount of saccharification enzyme, cooperation of saccharification enzyme and pullulan enzyme on saccharification. By measuring the change of DE value after the reaction liquid , find out the optimal reaction conditions, laying foundation for the further fermentation. Results showed that in the process of saccharification, DE increased first, then remain relatively stable, the optimum conditions of saccharification were as followed. DE value came to 93.8%with saccharification enzyme amount of 25 U/g （dry basis） by cooperation of pullulan enzyme and reaction time of 120 min.

关 键 词：B淀粉 糖化 DE值 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]