新型酶解技术在淀粉类食品深加工中的应用与优化  

Application and Optimization of New Enzymatic Hydrolysis Technology in Deep Processing of Starch Food

作　　者：薛晶 XUE Jing(Agricultural and Rural Affairs Bureau of Huailai County,Zhangjiakou 075400,China)

机构地区：[1]怀来县农业农村局,河北张家口075400

出　　处：《食品安全导刊》2025年第8期124-126,共3页China Food Safety Magazine

摘　　要：酶解技术作为一种高效、绿色的技术,在淀粉类食品的深加工中得到了广泛应用。该技术通过特定酶类的作用,将淀粉深加工成葡萄糖、果葡糖浆、麦芽糖等,有效提高了淀粉的利用率,改善了食品的品质。本文简述了酶改性淀粉常用酶的分类,探讨了新型酶解技术在淀粉类食品深加工中的应用现状,并结合相关研究文献探讨了酶解技术的优化方案,旨在为相关研究提供理论支持。As an efficient and green technology,enzymatic hydrolysis technology has been widely used in the deep processing of starchy foods.This technology processes starch into glucose,fructose syrup,maltose,etc.through the action of specific enzymes,effectively improving the utilization rate of starch and improving the quality of food.This article briefly describes the classification of commonly used enzymes for enzyme-modified starch,discusses the application status of new enzymatic hydrolysis technology in the deep processing of starchy foods,and discusses the optimization scheme of enzymatic hydrolysis technology in combination with relevant research literature,aiming to provide theoretical support for related research.

关 键 词：酶解技术 淀粉类食品 双酶技术 酶分子化学修饰 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]