期刊论文

Research on Liquefication Technology of Maltose by Enzyme

中文

食品研究与开发

1005-6521

2010

31

12

202-204

10.3969/j.issn.1005-6521.2010.12.059

:国家863计划(大米酶法制取高纯度异构麦芽糖(2006AA10Z341) (2007FJ1007):湖南省稻米深加工重大专项课题

本校为第一机构

对大米淀粉的酶法液化工艺进行研究,通过正交试验,得到大米淀粉液化工艺最佳条件为：大米淀粉浓度为20%,耐高温α-淀粉酶用量30 U/g,液化时间20 min,作用温度95℃,pH值为6.5。在此条件下,所得液化液的DE值为14.18%。

The liquefication technics of the rice starch by enzymatic method is studied by orthogonal experiments.It is proved that the best condition for the liquefaction is 20 % of the ricestarch concentration,30 U of the heat-stable α-amylase per one gramme starch,liqueficating for 20 min,95 ℃of the liquefication temperature and pH 6.5.Under this condition,the dextrose equiv...