籼米淀粉酶法制备低聚异麦芽糖液化工艺研究  

Study on liquefying technics of isomaltooligosaccharides from indica rice starch by enzyme

作　　者：蔡勇建[1] 吴晓娟 符琼[1] 林亲录[1] 吴伟[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南粮食集团有限责任公司,湖南长沙410008

出　　处：《粮食与油脂》2016年第1期21-24,共4页Cereals & Oils

基　　金：公益性行业(农业)科研专项(201303071);湖南省科技计划专项(2014GK4003);长沙市科技计划重大专项(K1404006–21)

摘　　要：以碎籼米碱法提取籼米淀粉为原料,用耐高温α–淀粉酶液化制备低聚异麦芽糖(IMO)。选取适宜的葡萄糖值(DE)为指标,采用单因素试验和正交试验优化液化时间、液化温度、籼米淀粉乳浓度及耐高温α–淀粉酶用量对液化工艺的影响。结果表明,液化的最佳工艺为液化时间12 min、液化温度95℃、籼米淀粉乳浓度30%、耐高温α–淀粉酶用量20 U/g淀粉,此时所得籼米淀粉液化液DE值均在最适DE值12%左右。Isomaltooligosaccharides （ IMO ） were prepared by using indica rice starch extracting from broken indica rice as raw material and thermal-stable a-amylase as liquefaction. The factors which affected liquefying of indica rice starch were investigated by single factor and orthogonal experiments after choosing appropriate dextrose equivalent value （ DE ） as the experiment index. The results showed that the optimum condition were as follows： liquefying time was 12 min, liquefying temperature was 95 ℃, the mass percent of indica rice starch pulp was 30%, and the addition of thermal-stable a-amylase was 20 U/g starch. Under these this conditions, the DE value of liquefied solution was closed to the appropriate DE value 12%.

关 键 词：籼米淀粉 低聚异麦芽糖(IMO) 液化 葡萄糖值(DE) 

分 类 号：TS201.2[轻工技术与工程—食品科学]