FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (5): 149-155.

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Studies on the Fat Replacer I— Study on Hydrolysis of Different Enzymes to Produce the Maltdrier of Low DE Value from Potato Flour

 YANG  Ming-Duo, YU  Ya-Li, GAO  Feng   

  1. 1.Chinese Style Fast Food Research and Development Center,Harbin Business University;2.Department of Food, College of Agriculture, Jilin University; 3. College of Food Technology, Jilin Agricultural University
  • Online:2005-05-15 Published:2011-09-19

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Abstract: In this thesis, three kinds of starch enzymes were taken to hydrolyze potato flour to make fat mimics of carbohydrate style under control. The different characteristics of products produced by different enzyme were researched at the same time. The kind of enzyme producing the maltdrier is heat stable α- amylase, the optimum hydrolyzing conditions by enzyme of potato flour was the amount of heat stable α-amylase were 0.054g/100ml, temperature was 88.6℃, time 9.55min and DE 2.20.

Key words: starch enzyme, maltdrier, fat mimics