食品科学 ›› 2008, Vol. 29 ›› Issue (11): 312-315.

• 工艺技术 • 上一篇    下一篇

中温-高温淀粉酶制备糊精的工艺研究

 孙俊良, 李新华, 曾洁, 李光磊, 赵瑞香   

  1. 沈阳农业大学食品学院; 河南科技学院食品学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Study on Preparation Technology of Dextrin Using Medium and High Temperature α-Amylases

 SUN  Jun-Liang, LI  Xin-Hua, ZENG  Jie, LI  Guang-Lei, ZHAO  Rui-Xiang   

  1. 1.College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;2.College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 本研究将中温淀粉酶和高温淀粉酶结合使用制备糊精。通过正交试验确定了比较适宜的水解参数为温度90℃,时间10min,中温淀粉酶用量4U/g淀粉,高温淀粉酶用量7U/g淀粉;两种淀粉酶的结合使用可以降低酶的用量和缩短酶解反应时间。

关键词: 中温&alpha, -淀粉酶, 高温&alpha, -淀粉酶, 糊精, 工艺

Abstract: Dextrin were prepared by the combined use of α-medium temperature amylase and α-high temperature amylase.The results showed that the optimal preparation conditions of low-dextrose equivalent(DE) value dextrin are determined as follows:temperature 90 ℃,hydrolysis time 20 min,dosage of medium temperature α-amylase 4 U/g starch and dosage of α-high temperature α-amylase 7U/g starch.The combined use of the two kinds of α-amylase can decrease the dosage of amylase and hydrolysis time.

Key words: &alpha, -medium temperature amylase; &alpha, -high temperature amylase; dextrin; technology;