酶法水解小麦麸皮制备麦芽糊精工艺优化  

Preparation Optimization of Maltodextrin by Enzymatic Hydrolysis of Wheat Bran

作　　者：曹允洁 CAO Yunjie(Department of Chemical Engineering and Safety,Binzhou University,Binzhou 256603,China)

机构地区：[1]滨州学院化工与安全学院,山东滨州256603

出　　处：《化工技术与开发》2018年第3期5-7,28,共4页Technology & Development of Chemical Industry

基　　金：山东省自然科学基金项目(ZR2015BL031);滨州市科技发展计划项目(2014ZC0313)

摘　　要：采用中温型a-淀粉酶水解小麦麸皮,制备低DE值的麦芽糊精。通过单因素试验,研究了酶添加量、酶水解时间、酶水解温度和底物浓度对产品DE值的影响,通过正交实验优化了最佳工艺条件。结果表明,酶添加量为0.15g,酶水解温度为65℃,底物浓度为22.5%,酶水解时间为5min,是酶法水解小麦麸皮制备低DE值麦芽糊精的最佳工艺参数,所得麦芽糊精的DE值为7.63。In this paper,maltodextrin was prepared by using medium temperatureα-amylase to hydrolyse wheat bran.The effect of amylase addition,hydrolysis time,temperature of enzyme and substrate concentration on DE value was investigated by single factor experiment.The technical conditions were optimized by orthogonal test.The result showed the optimal preparation conditions were as followed:enzyme additives 0.15g,temperature 65℃,substrate concentration 22.5%,time 5min.Under these conditions,the dextrose equivalent of the maltodextrin was 7.63.

关 键 词：小麦麸皮 DE值 麦芽糊精 工艺优化 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]