籼米淀粉酶法制备低聚异麦芽糖液化工艺研究

发布时间：2018-05-17 03:30

  本文选题：籼米淀粉 + 低聚异麦芽糖(IMO)　； 参考：《粮食与油脂》2016年01期

【摘要】：以碎籼米碱法提取籼米淀粉为原料,用耐高温α 淀粉酶液化制备低聚异麦芽糖(IMO)。选取适宜的葡萄糖值(DE)为指标,采用单因素试验和正交试验优化液化时间、液化温度、籼米淀粉乳浓度及耐高温α 淀粉酶用量对液化工艺的影响。结果表明,液化的最佳工艺为液化时间12 min、液化温度95℃、籼米淀粉乳浓度30%、耐高温α 淀粉酶用量20 U/g淀粉,此时所得籼米淀粉液化液DE值均在最适DE值12%左右。
[Abstract]:Indica starch was extracted by alkali method of broken indica rice as raw material, and high temperature resistant 伪 -amylase was used to liquefy to prepare isomaltooligosaccharide (IMO). The effects of single factor test and orthogonal test on liquefaction time, liquefaction temperature, milk concentration of indica rice starch and the amount of 伪 -amylase in high temperature tolerance were optimized. The results showed that the optimum conditions for liquefaction were as follows: liquefaction time 12 min, liquefaction temperature 95 鈩，

本文编号：1899716