摘要
以籼米淀粉为原料,用耐高温α–淀粉酶液化制备葡萄糖。采用单因素及正交试验,对籼米淀粉液化过程影响因素进行研究。研究结果表明,最佳工艺条件为:液化时间70 min,液化温度95℃,籼米淀粉乳浓度25%,耐高温α–淀粉酶的添加量为25 U/g淀粉,所得淀粉液化液葡萄糖值(DE)为19.01%±0.16%。
Glucose was prepared by using indica rice starch as raw material and thermal-stableα-amylase as liquefacient. The factors which affected liquefying of indica rice starch were investigated by single factor and orthogonal experiments. The results showed that the optimum condition was as follows：liquefying time was 70 min,liquefying temperature was 95℃,the mass percent of indica rice starch pulp was 25%,and addition of heat-stableα-amylase was 25 U/g. On this condition,DE value of liquefied solution was 19.01%±0.16%.
出处
《粮食与油脂》
北大核心
2014年第1期26-28,共3页
Cereals & Oils
基金
公益性行业(农业)科研专项经费项目(201303071)
关键词
籼米淀粉
葡萄糖值(DE)
液化
耐高温Α-淀粉酶
Indica rice starch
dextrose equivalent （ DE ）
liquefaction
thermal-stable α-amylase
