食品科学 ›› 2010, Vol. 31 ›› Issue (20): 15-19.doi: 10.7506/spkx1002-6630-201020004

• 工艺技术 • 上一篇    下一篇

全酶法制备超高麦芽糖浆工艺

叶红玲,杜先锋*   

  1. 安徽农业大学茶与食品科技学院
  • 收稿日期:2010-03-01 修回日期:2010-07-12 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 杜先锋* E-mail:dxf@ahau.edu.cn
  • 基金资助:

    科技部农业科技成果转化资金项目(2007GB2C300138)

Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

YE Hong-ling,DU Xian-feng*   

  1. College of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China
  • Received:2010-03-01 Revised:2010-07-12 Online:2010-10-25 Published:2010-12-29
  • Contact: DU Xian-feng* E-mail:dxf@ahau.edu.cn

摘要:

以碎米为原料,采用全酶法制备超高麦芽糖浆。以麦芽糖含量为指标,采用正交试验对耐高温α- 淀粉酶、大麦β- 淀粉酶、普鲁兰酶的添加量和糖化结束DE 值4 个因素进行研究,确定最佳工艺为3 种酶的添加量分别为0.20、0.50、1.05kg/t 原料,糖化结束DE 值控制在48% 左右。选用高效阴离子交换色谱法分析制备的麦芽糖浆中各糖组分含量,以峰面积外标法得出样品中麦芽糖含量为70.7%,符合超高麦芽糖标准。

关键词: 超高麦芽糖, 正交试验, 高效阴离子交换色谱

Abstract:

Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup, thermal-stable α-amylase, barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value, and the results showed that the optimal levels of amounts of thermal-stable α-amylase, barley-derivedβ-amylase and pullulanase and post-saccharification DE value were 0.20, 0.50 kg/t and 1.05 kg/t material and around 48%, respectively. Meanwhile, the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography (HPAC).

Key words: extremely high maltose syrup, orthogonal array design, high performance anion-exchange chromatography

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