普鲁兰酶在制备麦芽糖浆中的应用研究  

Study on the Application of Pullulanase in the Preparation of Malt Syrup

作　　者：曹玉华 王关斌 李玉珍 杜瑞锋 黄伟红 李杰 Cao Yuhua;Wang Guanbin;Li Yuzhen;Du Ruifeng;Huang Weihong;Li Jie(Shandong Futian Pharmaceutical Co.,Ltd.,Yucheng 251200,China)

机构地区：[1]山东福田药业有限公司,山东禹城251200

出　　处：《山东化工》2018年第23期41-43,共3页Shandong Chemical Industry

摘　　要：本文通过优选的普鲁兰酶1#与β-淀粉酶协同作用于淀粉液化液,制备较高纯度的麦芽糖浆,其优选的工艺条件为pH值5. 5、温度60℃、β-淀粉酶添加量1. 3 kg/tds、普鲁兰酶添加量1. 0 kg/tds,在此条件下,酶解淀粉液化液,能够得到麦芽糖含量为78. 768%的酶解液。In this paper,the optimized pullulanase combined with β-amylase was used in the liquefaction of starch.Preparation on high purity malt syrup.The optimum technological conditions are pH5.5,temperature 60℃,β-amylase 1.3kg/tds and Prulanase 1.0 kg/tds.On this condition,Enzymatic starch liquefaction solution,the enzymolysis solution with maltose content of 78.768% was obtained.

关 键 词：麦芽糖浆 酶解 普鲁兰酶 Β-淀粉酶 

分 类 号：O629.12[理学—有机化学]