食品科学 ›› 2006, Vol. 27 ›› Issue (2): 141-143.
• 工艺技术 • 上一篇 下一篇
郝晓敏, 王遂, 崔凌飞
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HAO Xiao-Min, WANG Sui, CUI Ling-Fei
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摘要: 研究了中温和耐高温α-淀粉酶水解玉米淀粉制取糊精,确定了它们水解适宜的工艺条件。中温α-淀粉酶最佳的工艺条件为温度84℃、时间20min、酶用量16U/g;耐高温α-淀粉酶最佳的工艺条件为温度95℃、时间40min、酶用量15U/g。
关键词: 玉米淀粉; 酶解; &alpha, -淀粉酶;
Abstract: Maltodextrins were produced from corn starch using two kinds of α-amylase: a common one and a thermal-stable one. The common α- amylase and thermal-stable α-amylase conditions were given as follows, common α-amylase: temperature 84℃, hytrolysis time 20min, dosage of enzyme 16U/g; common thermal-stable α-amylase: temperature 95℃, hytrolysis time 40min, dosage of enzyme 15U/g.
Key words: corn starch; enzymatic hydrolysis; &alpha, -amylase;
郝晓敏, 王遂, 崔凌飞. α—淀粉酶水解玉米淀粉的研究[J]. 食品科学, 2006, 27(2): 141-143.
HAO Xiao-Min, WANG Sui, CUI Ling-Fei. Study on Enzymatic Hydrolyss to Corn Starch by α-amylase[J]. FOOD SCIENCE, 2006, 27(2): 141-143.
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