中温型α-淀粉酶水解山药淀粉制备麦芽糊精研究  

Study on Preparation of Maltodextrin from Yam Starch by Medium Temperature α-Amylase

作　　者：曹允洁 CAO Yunjie(College 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》2020年第11期4-6,14,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：本文以山药为原料提取淀粉,采用中温型α-淀粉酶酶法,水解制备了麦芽糊精,探究了水解温度、酶添加量、水解时间和底物质量分数对产品DE值的影响。结果表明,麦芽糊精的DE值随着水解温度的增大先增大后减小;随酶添加量的增加而增大并趋向平稳;随水解时间和底物质量分数的增大大致呈抛物线状。最佳的工艺条件为:水解温度65℃、酶添加量为0.15g、水解时间为20min、底物质量分数为10%,所得麦芽糊精的DE值为5.80。In this paper,starch was extracted from yam,and maltodextrin was prepared by using medium temperatureα-amylase to hydrolyse yam starch.The effects of hydrolysis temperature,enzyme dosage,hydrolysis time and substrate mass fraction on the DE value of the product were investigated.The results showed that the DE value of maltodextrin first increased and then decreased with the increase of hydrolysis temperature;the DE value of maltodextrin increased and tended to be stable with the increase of enzyme dosage,and with the increase of hydrolysis time and substrate mass fraction,the DE value of maltodextrin presented a parabola shape.The optimum conditions were:hydrolysis temperature 65℃,enzyme dosage 0.15g,hydrolysis time 20min,substrate mass fraction 10%,the DE value of maltodextrin was 5.80.

关 键 词：山药淀粉 麦芽糊精 DE值 中温 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]