摘要
以马铃薯淀粉为原料,采用高温α-淀粉酶水解马铃薯淀粉,制备低DE值麦芽糊精脂肪模拟物。通过单因素试验,研究了酶添加量、反应时间、反应温度和底物浓度对产品DE值的影响,并通过正交试验确定了制备工艺的最佳条件为:酶添加量为0.02g,温度为95℃,反应时间为10min,底物质量分数为15%,水解产物的DE值为2.96。
Potato starch was taken as raw material. Using α-amylase eontroling potato starch hydrolysis to prepare the low DE value dextrin fat substitute. The enzyme quantity, time, temperature and suhstrate concentration were studied through single factor experiment, anti the optimum technics were determined by the nrthogonal experiment： enzyme 0.02 g, temperature 95 ℃, time 10 min, and substrate concentration 15%. The hydrolysis DE was 2.96.
出处
《农产品加工（下）》
2009年第2期33-35,共3页
Farm Products Processing
基金
黑龙江八一农垦大学硕士基金项目(2004年)
