期刊论文

Study on liquefying technics of isomaltooligosaccharides from indica rice starch by enzyme

中文

粮食与油脂

1008-9578

2016

1

21-24

10.3969/j.issn.1008-9578.2016.01.007

公益性行业（农业）科研专项（201303071） 湖南省科技计划专项（2014GK4003） 长沙市科技计划重大专项（K1404006-21）

本校为第一机构

以碎籼米碱法提取籼米淀粉为原料,用耐高温α–淀粉酶液化制备低聚异麦芽糖（IMO）。选取适宜的葡萄糖值（DE）为指标,采用单因素试验和正交试验优化液化时间、液化温度、籼米淀粉乳浓度及耐高温α–淀粉酶用量对液化工艺的影响。结果表明,液化的最佳工艺为液化时间12 min、液化温度95℃、籼米淀粉乳浓度30%、耐高温α–淀粉酶用量20 U/g淀粉,此时所得籼米淀粉液化液DE值均在最适DE值12%左右。

Isomaltooligosaccharides （ IMO ） were prepared by using indica rice starch extracting from broken indica rice as raw material and thermal-stable a-amylase as liquefaction. The factors which affected liquefying of indica rice starch were investigated by single factor and orthogonal experiments after choosing appropriate dextrose equivalent value （ DE ） as the experiment index. The results showed that the optimum condition were as follows： liquefying time was 12 min, liquefying temperature was 95 ℃, the mass percent of indica rice starch pu...