FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 141-143.

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Study on Enzymatic Hydrolyss to Corn Starch by α-amylase

 HAO  Xiao-Min, WANG  Sui, CUI  Ling-Fei   

  1. 1.Departmet of Chemistry, School of Physics and Chemistry, Harbin Normal University;2.Department of Applied Chemistry, Guangdong University of Ocean .
  • Online:2006-02-15 Published:2011-09-05

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;