麦芽糖浆的制备实验设计及教学效果  

Experimental Design and Teaching Effect of Maltose Syrup Preparation

作　　者：黄玉梓[1] 江茂生[1] 林月绪[1] Yuzi Huang;Maosheng Jiang;Yuexu Lin(School of Life Sciences,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学生命科学学院,福州350002

出　　处：《大学化学》2021年第8期77-80,共4页University Chemistry

基　　金：2020年度福建农林大学优秀“课程思政”专项(SZ1219009)。

摘　　要：为提高化学实验的综合性、创新性、探索性,设计了以自制淀粉酶为催化剂催化淀粉水解制备麦芽糖浆的实验。实验结果表明,自制淀粉酶的最佳催化温度为55℃,符合酶催化反应的特征。实验设计突出农林院校的专业特色,促进理论教学和生产实践相结合,有利于培养大学生的科学精神,同时是一次深刻的课程思政教学过程。To improve comprehensiveness,innovation and exploratory of chemistry experiments for teaching,an experiment“preparation of maltose syrup by starch catalytic hydrolysis”was designed.The amylase was prepared and applied as catalyst in the starch hydrolysis process.The reaction had enzyme-catalyzed characteristics,with optimal catalytic temperature 55℃.The experiment design featured agriculture and forestry university discipline.Not only did it integrate theoretical teaching with practice to help cultivate the students’scientific spirit,but also was a profound ideological and political course.

关 键 词：淀粉 麦芽糖 酶催化 实验教学 

分 类 号：G64[文化科学—高等教育学] O6-39[文化科学—教育学]