新型修饰β-淀粉酶酶解淀粉制备高麦芽糖浆工艺  

Process for preparing high maltose syrup by enzymatic hydrolysis of starch with novel modifiedβ-amylase

作　　者：李军瑞 邝宇 黄田 马忠明 梁新红[1] LI Junrui;KUANG Yu;HUANG Tian;MA Zhongming;LIANG Xinhong(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2021年第4期19-27,共9页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：国家自然科学基金面上项目(32072180);河南省高等学校重点科研项目(21A550009);国家级大学生创新创业训练项目(2020104670x)。

摘　　要：应用甲氧基聚乙二醇马来酰亚胺修饰甘薯β-淀粉酶获得新型修饰β-淀粉酶,探究新型修饰β-淀粉酶酶解甘薯淀粉对制备高麦芽糖的影响.采用HPLC法分析新型修饰β-淀粉酶酶解淀粉产物,并优化其酶解甘薯淀粉工艺参数.结果表明,新型修饰β-淀粉酶酶解甘薯淀粉时,最佳酶解参数为:酶解pH为6.0,酶解温度为55℃,酶添加量为150 U/g,酶解时间为16 h,此条件下酶解产物中的麦芽糖质量分数为(89.04±3.29)%,与未修饰甘薯β-淀粉酶相比,麦芽糖含量质量分数提高了31.21%.该研究为提高工业化高麦芽糖浆生产效率及降低成本提供理论及实践依据.novel modifiedβ-amylase was obtained by modifying sweet potatoβ-amylase with methoxy polyethylene glycol maleic amide,and the effect of the novel modifiedβ-amylase on the preparation of high maltose was investigated.The HPLC method was used to analyze the novel modifiedβ-amylase enzymatic starch products,and the process parameters of the enzymatic hydrolysis of sweet potato starch were optimized.The results showed that the optimum enzymatic parameters were as follows:pH 6.0,enzymatic temperature 55℃,enzyme dosage 150 U/g and enzymatic time 16 h.Under these conditions,the maltose content in the enzymatic hydrolysate was(89.04±3.29)%.Compared with the unmodified sweet potatoβ-amylase,the content of maltose increased by 31.21%.The research can provide theoretical and practical basis for industrialized high maltose syrup production to improve efficiency and reduce costs.

关 键 词：新型修饰β-淀粉酶 麦芽糖浆 甘薯淀粉 

分 类 号：TS244[轻工技术与工程—制糖工程]