复合酶对高浓度淀粉乳液化的影响  

The effects of compound enzyme on liquefaction of high concentration starch slurry

作　　者：彭丹丹[1] 顾正彪[1,2] 李兆丰[1,2] 殷慧[1] 洪雁[1,2] 程力[1] 李才明[1] 

机构地区：[1]江南大学食品学院 [2]江南大学食品安全与营养协同创新中心,江苏无锡214122

出　　处：《食品与发酵工业》2015年第1期23-28,共6页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划(No.2012BAD34B07);国家自然科学基金(No.31371787)资助

摘　　要：以黏度为指标,研究了复合酶对高浓度(45%)玉米淀粉乳液化的影响。同时分析了不同液化条件对产物的影响,包括液化液中还原糖含量、摩尔质量分布、小分子糖组成与含量的变化。结果表明:复合酶有利于降低45%淀粉乳的液化黏度,提高45%淀粉乳液化过程中的还原糖含量,降低平均摩尔质量,液化液的摩尔质量分布更加均匀。液化液DE值分别为10、15、20时,与只加耐高温淀粉酶相比,复合酶液化时,45%液化液平均摩尔质量分别降低了15.2%、26.9%和5.6%;小分子糖组成不变,各麦芽低聚糖含量变化不大,说明复合酶有效降低高浓度淀粉乳黏度的同时,对液化产物的影响不大。Using viscosity as the index, the effects of compound enzyme on liquification of corn starch slurry at a high concentration （45 % ） was studied in this article. In addition, the effects of different liquefaction conditions on products were analyzed, including reducing sugar content, molecular weight distribution and small molecule sugar composition. The results showed that compound enzyme was better for reducing the viscosity and increasing reducing sugar content during liquification at the concentration of 45% starch slurry. Besides, it could reduce the average mo- lecular weight and lead the molecular weight distribution of liquefaction liquid more even at the same concentration. The average molecular weight of 45% liquefaction liquid reduced 15.2% , 26.9% and 5.6% when the DE values were 10, 15 and 20, respectively. At the same condition, the composition of small molecule sugar was unchangeable and only small changes happened to the content of mahooligosaccharide. These results showed that compound enzyme could reduce the viscosity of high concentration liquefaction liquid effectively and keep liquefaction products almost changeless.

关 键 词：玉米淀粉 高浓度 复合酶 液化 产物 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]