酶法制备玉米麦芽糊精的工艺优化  

Optimization of preparation technology of corn maltodextrin by enzyme method

作　　者：孙莉莉[1] 耿悦 王振强[1] SUN Li-li;GENG Yue;WANG Zhen-qiang(Yellow River Conservancy Technical Institute,Kaifeng 475003,Henan,China)

机构地区：[1]黄河水利职业技术学院,河南开封475003

出　　处：《粮食与油脂》2020年第11期40-42,共3页Cereals & Oils

基　　金：河南省高等学校青年骨干教师培养计划(2017GGJS224)。

摘　　要：以玉米粉为原料,α-淀粉酶水解作用下,DE值作为评价指标,在单因素试验基础上,利用正交试验对麦芽糊精制备工艺进行优化。结果表明,最佳制备工艺条件为酶水解温度100℃、酶添加量(E/S)0.6%、酶水解时间120 min、底物质量分数25%、pH 6.1,在此优化条件下进行验证实验,DE值为20.49。该研究为制备玉米麦芽糊精及其综合利用提供科学理论依据。Using corn flour as raw material,byα-Amylase hydrolysis,using DE value as assessment index,the preparation process of Maltodextrin was optimized by the orthogonal test,based of single factor test.The results showed that the optimal preparation conditions were hydrolysis temperature 100℃,enzyme content(E/S)0.6%,hydrolysis time 120 min,substrate mass fraction 25%,pH 6.1.The verification test under the optimal condition showed that DE value was 20.49.The study provided scientific theoretical basis for preparing corn maltodextrin and its comprehensive utilization.

关 键 词：酶法 制备 玉米粉 麦芽糊精 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]