碎米制备果葡糖浆液化及糖化工艺  

Liquefaction and Saccharification Technology of High Fructose Syrup from Broken Rice

作　　者：郭宏文[1,2] 钱朋智 徐婷婷[1,2] 刘晓兰 李冠龙[1] GUO Hong-wen;QIAN Peng-zhi;XU Ting-ting;LIU Xiao-lan;LI Guan-long(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China;Key Laboratory of Processing Agricultural Products of Heilongjiang Province,Qiqihar 161006,Heilongjiang,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2022年第6期99-105,共7页Food Research and Development

基　　金：黑龙江省省属高等学校基本科研业务费面上项目(135409325)。

摘　　要：以碎米为原料制备果葡糖浆,研究液化和糖化的工艺条件。利用耐高温α-淀粉酶液化,通过单因素试验,得到最佳的液化工艺条件:料液比为1∶5(g/mL),液化温度90℃,液化时间为35 min,加酶量40 U/g,pH6.5。此条件下的液化液葡萄糖值(dextrose equivalent,DE)为17.2%。利用含有糖化酶和普鲁兰酶的复合酶糖化,通过单因素和正交试验,得到最佳的糖化工艺条件:加酶量330 U/g,糖化温度60℃,糖化时间为48 h,pH4.8,此条件下的糖化液DE值为99.5%。用高效液相色谱法分析糖化液的糖类成分,葡萄糖和果糖含量分别为73.2%和11.1%。Liquefaction and saccharification technology for high fructose corn syrup using broken rice as the material through enzymatic hydrolysis was investigated.Liquefaction was carried out using thermostableα-amylase.The optimum liquefaction conditions were obtained through single factor test,as follows:material to liquid ratio of 1∶5(g/mL),liquefaction temperature of 90℃,liquefaction duration of 35 min,40 U/g thermostableα-amylase,and a pH of 6.5.The dextrose equivalent(DE)value of the liquefaction was 17.2%under these optimal conditions.Using a compound enzyme containing glucoamylase and pullulanase for saccharification,the optimum test conditions were represented by single factor and orthogonal tests.The results showed that the optimal saccharification process required 330 U/g of glucoamylase at 60℃for 48 h and with a pH of 4.8.The DE value of saccharification was 99.5%under these optimal conditions.The contents of glucose and fructose in the saccharification solution,as determined by high performance liquid chromatography(HPLC),were 73.2%and 11.1%,respectively.

关 键 词：碎米 液化 糖化 工艺 果葡糖浆 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]