加酶挤压脱胚玉米制取高转化糖浆研究  

Study on preparation of highly transformed syrup by enzymatic extrusion of degermed corn

作　　者：刘秉书 孙谕莹 赵玉莲 马成业[1,2] LIU Bing-shu;SUN Yu-ying;ZHAO Yu-lian;MA Cheng-ye(Shandong University of Technology,School of Agricultural Engineering and Food Science,Zibo 255000;Shandong Provincial Universities Key Laboratory of Functional Technologies for Agricultural Products,Zibo 255000)

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255000 [2]山东省高校农产品功能化技术重点实验室,淄博255000

出　　处：《中国食品添加剂》2019年第12期41-47,共7页China Food Additives

基　　金：国家自然科学基金（31471676）;山东省大学生创新计划（201810433867）

摘　　要：以脱坯玉米为原料,将挤压膨化技术与玉米淀粉制糖浆的工艺相结合,找到最佳的挤压膨化参数以及在较短的糖化时间下DE达到60%的糖化参数,并对用保留时间结合峰高增加法和外标法对糖液中糖组分进行分析。以玉米含水量、挤压加酶量、挤压机套筒加热温度、挤压机螺杆转速四个因素进行五水平二次正交旋转组合试验,探讨各因素对DE值、淀粉转化率试验指标的影响,从而确立最佳挤压参数。其最佳挤压参数为:挤压加酶量为0.63mL/kg,物料含水量为38%,套筒温度为85℃,螺杆转速为109r/min。糖化参数为液化加酶量0.15μL,液化时间15min,糖化时间3h。使用高效液相色谱对糖液组分进行分析,其中葡萄糖和麦芽糖含量分别为24.28g/100mL,12.82g/100mL。In this study, using de-brown corn as raw material, the extrusion technology was combined with the process of corn starch syrup to find the best extrusion parameters and the saccharification parameters when DE reached 60% with short saccharification time, and analyze the sugar components in the sugar solution by using the retention time combined with the peak height increasing method and the external standard method. The five-level quadratic orthogonal rotation combination test was carried out with four factors of corn water content, extrusion enzyme amount, extruder sleeve heating temperature and extruder screw speed. The influence of each factor on DE value and starch conversion rate weas investigated, in order to determine the optimal extrusion parameters. The optimum extrusion parameters were : extrusion plus enzyme amount of 0.63 mL/kg, material moisture content of 38%, sleeve temperature of 85℃, and screw rotation speed 109 r/min. The saccharification parameters were liquefying enzyme amount 0.15μL, liquey time 15 min, and saccharification time 3 h. The components of the sugar solution were analyzed by high performance liquid chromatography, wherein the glucose and maltose contents were 24.28 g/100 mL and 12.82 g/100 mL, respectively.

关 键 词：玉米 挤压 糖化 淀粉酶 液相色谱 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程]