高麦芽糖浆生产工艺研究

研究以大米为主要原料，采用二次钷温液化、恒温糖化、精制浓缩等工艺生产高麦芽糖浆。通过对液化加酶量、液化时间、液化温度，糖化温度，糖化加酶量、糖化时间等因素的试验，以最终麦芽糖含量为评定指标。结果表明：以大米为主要原料采用全酶法生产高麦芽糖浆的生产工艺是合理、经济可行的。     

一次喷射液化法生产麦芽糖浆

以碎米为原料,采用耐高温α-淀粉酶进行液化的一次喷射液化法生产麦芽糖浆。通过调浆、液化、糖化等工序的优化实验从而确定了最佳工艺条件。     

玉米粉酶法生产果葡糖浆工艺实验研究

研究了由玉米粉代替淀粉直接酶液化、糖化、异构化生产果葡糖的实验室工艺条件，较好地解决了玉发液化困难，糖化ＤＥ值不够高及玉米粉在高浓度下操作粘度高的问题，得到的果葡糖浆达用淀粉为原料制造的水平。     

酵母全营养型啤酒专用玉米糖浆的初步研究

研究了以脱胚玉米粉为原料生产符合酵母生长所需全部营养的啤酒专用玉米糖浆的最优工艺 ,采用 2种不同的液化酶液化 ,添加 2种不同麦芽与蛋白酶进行蛋白质休止 ,然后糖化、过滤、精制 ,比较所得各种糖浆的各项指标。结果表明 ,选用脱胚玉米粉 ,采用耐高温液化酶高温液化 ,灭酶冷却后 ,通过添加一定量的麦芽和蛋白酶 ,进行蛋白质水解 ,再添加少量糖化酶 ,然后过滤、精制 ,所得的玉米糖浆气味清香 ,颜色淡黄透明 ,其α 氨基氮含量和总氮含量均与麦汁接近 ,特别是核苷酸类物质 ,含量较高 ,总多酚含量较低 ,糖谱成分合理 ,基本上可以满足酵母生长所需的全部营养 ,只是糖浆中的发泡蛋白含量不足。     

面粉直接水解工艺的若干技术问题

介绍了用小麦面粉直接水解（即先水解．后分离）生产糖浆的工艺。通过减缓糊化升温速度并将液化温度控制在70℃左右，可避免粘度高峰，液化后DE值在20以上、水解液经一系列分离过程提纯．其中最重要的是微滤。同时，也对各物理参数的工艺影响作了详细讨论。     

降低玉米低聚糖（饴糖）色值的工艺条件优化

淀粉糖浆不仅是生产糖果及其它食品工业所必需的重要原料，而且是在化学工业等不可缺少的原料之一，特别是在糖源紧张的现阶段，在糖果及奶粉等食品生产中，适当地提高糖浆的用量改变风味，降低甜度，补充糖源不足，具实际意见。本文选用正交实验优选最佳工艺条件降低玉米低聚糖色值，提高产品的质量，对影响低聚糖浆色值的主要因素，液化ｐＨ值，液化温度，加酶量进行了考查，并对实验数据进行了方差分析，绘制了诸因素与色值的曲线     

全酶法制备大麦糖浆的研究

本文研究了全酶法制备大麦糖浆的最佳糖化工艺，探讨了液化ＤＥ值（葡萄糖值）对糖化ＤＥ值的影响，并考查了添加不同蛋白酶对糖浆中α－氨基氮含量的影响。     

玉米糖浆在啤酒生产中的应用

以麦芽汁(12^*P)与玉米糖浆(12^*P)体积比为1：2，采用三段液化法生产啤酒，可提高原辅料用量、降低成本。三段液化工段糊化后冷却温度80～90℃，加0．2％的α-淀粉酶，0．2％氯化钙，pH6．0～6．5，液化30min，再煮沸10min．冷却到80～90℃，再加0．3％α-淀粉酶液化30min。糖化过程加0．2％糖化酶和1％的麸皮可提高α-氨基氮。主发酵5d．发酵温度10℃，酵母液加量6％，麦芽的用量可减少到33％。     

高麦芽糖浆的工艺研究

本文报道以玉米淀粉或木薯淀粉为原料，用α－淀粉酶控制液化，DE值为5－6，而后用β－淀粉酶和枝切酶（异淀粉酶或普鲁兰酶）的双酶协同作用，制取麦芽糖含量70％－75％的高麦芽糖浆。研究不同枝切酶的反应参数对麦芽糖含量的影响，优化工艺条件，对指导工业生产具有重要的现实意义。     

碎米制备果葡糖浆液化及糖化工艺

以碎米为原料制备果葡糖浆,研究液化和糖化的工艺条件.利用耐高温α-淀粉酶液化,通过单因素试验,得到最佳的液化工艺条件:料液比为1:5(g/mL),液化温度90℃,液化时间为35 min,加酶量40 U/g,pH6.5.此条件下的液化液葡萄糖值(dextrose equivalent,DE)为17.2％.利用含有糖化酶和...     

Studies on the Application of Maltogenic Amylase in the Production of Maltose Containing Syrup

The thermostable and relatively acid stable maltogenic amylase produced by Bacillus stearethermophilus was investigated. (The investigations have been carried out with the aim of producing high maltose syrup from liquefied potato starch. The results of the investigations showed that the application of the maltogenic enzyme made possible to produce potato syrup containing 70–80% maltose from DE 12 enzyme liquefied starch in concentration of 30–35%.     

酶制剂制备马铃薯高麦芽糖浆的研究

以马铃薯淀粉为原料,利用酶制剂进行了制备高麦芽糖浆的研究,摸清了马铃薯高麦芽糖浆的工艺条件和参数,得出了马铃薯可作为淀粉糖食品开发的理论依据。     

Determination of Maltose and Starch by a Flow-Through Enzyme Enthalpymeter

A column flow-through enzyme enthalpymeter was used for the determination of maltose, starch and glucose.     

Production and Application of a Maltogenic Amylase by a Strain of Thermomonospora viridis TF-35

An extracellular and thermostable maltogenic amylase-producing moderate thermophile (Thermomonospora viridis TF-35), which grew well at 28–60°C, with optima at 45°C and pH 7, was isolated from soil. Maximal enzyme production was attained after aerobical cultivation for 32 h at 42°C with a medium (pH 7.3) composed of 2% (w/v) soluble starch, 2% gelatin hydrolyzate, 0.1% K₂HPO₄ and 0.02% MgSO₄ · 7H₂O. The partially purified enzyme, which was most active at 60°C and pH 6.0 and stabilized with Ca²⁺, converted about 65, 80, 75, 75, 65 and 60% of maltotriose, maltotetraose, maltopentaose, amylose, amylopectin and glycogen into maltose as a major product under the conditions used, respectively. Glucose and small amounts of maltooligosaccharides were also formed concomitantly as by-products. The molar ratio of maltose to glucose from maltotriose were larger than 1 during all stages of the hydrolysis. About 70 and 76% of 25% (w/v) potato starch liquefites having a 3.5 DE value were converted into maltose by the enzyme in the absence and presence of pullulanase during the saccharification, respectively. About 90 and 94% of the starch liquefites were also converted into maltose with relatively low contents of maltooligosaccharides by the cooperative 2 step reaction with the enzyme after obtaining starch hydrolyzates containing about 85 and 90% maltose by the simultaneous actions of soybean ß-amylase and debranching enzymes.     

Production of Trehalose from Starch by Maltose Phosphorylase and Trehalose Phosphorylase from a Strain of Plesiomonas

The cooperative concomitant action of maltose phosphorylase (MP), trehalose phosphorylase (TP), β-amylase and a starch debranching enzyme (pullulanase, isoamylase) was investigated to develop a more efficient method for preparing trehalose from starch. About 40 and 51—56% as solid basis of 25% (w/v) liquefied potato starch were converted to trehalose by the combination of soybean β-amylase and the crude enzyme preparation (MTA) containing MP, TP and a saccharogenic amylase from a strain (SH-35) of Plesiomonas in the absence and presence of a starch debranching enzyme, respectively. A stable maltose syrup (70%, w/w) containing about 30% trehalose in the dry solid was prepared from starch directly, and about 36% as dry basis of the mother liquor (70%, w/w) containing about 56% trehalose was obtained as crystals of this non-reducing disaccharide by conventional crystallization. Trehalose in the by-product obtained after removing crystals increased up to almost that of the mother liquor by reacting with MTA again. By the method reported here, trehalose was produced from starch on an industrial scale without any remaining by-products.     

真菌α－淀粉酶饴糖的制造

真菌α－淀粉酶为内切酶，用它生产麦芽糖时，产品成分受很多因素影响。本文研究了淀粉乳浓度、液化淀粉葡萄糖值（ＤＥ值）、加酶量、反应时间以及脱支酶对真菌α－淀粉酶糖化的影响。实验发现，淀粉浓度、液化淀粉葡萄糖值对反应的影响较小，加酶量影响较大，酶量太少，即使延长反应时间，麦芽糖含量也很低。酶量过高，则会生成较多的葡萄糖。脱支酶有助于糖化，添加后麦芽糖含量增加６％左右。     

EFFECT OF GAMMA RADIATION ON WHEAT STARCH AND ITS COMPONENTS

SUMMARY– Studies on the susceptibility of irradiated wheat starch, amylose and amylopectin to alpha- and beta-amylolysis reveal that they are more susceptible to enzyme actions, compared to their unirradiated controls; however, irradiated amylose seems to be comparatively more vulnerable. From irradiated starch, series of oligosaccharides of the maltose series are discernible, while glucose appears only above 200 Krad dose level. Quantitative analysis of the radiolytic breakdown products of starch reveal that at high dose levels (1 Mrad) maltose, maltotriose and maltotetrose are the main products. Results on the separation of radiolytic breakdown products suggest they resemble those produced by alpha-amylolysis of starch.     

The Rapid Enzymatic Determination of Starch Damage in Flours from Sound and Rain Damaged Wheat

A starch damage analytical method for use on wheat flours has been developed which is rapid, simple in operation, analytically precise, and is independent of any α-amylase present in flour, as when milled from rain damaged wheat. The new method is based on the use of an analytical grade fungal α-amylase enzyme, which is shown to be free of contaminating amyloglucosidases, and α-glucosidases which produce glucose rather than maltose. The level of analytical α-amylase per starch damage determination was obtained by reference to thin layer chromatography of the hydrolysates so as to obtain maltose as the principal reducing sugar. This ensured that adequate but not excess analytical α-amylase was present, as the undamaged starch granules are some what susceptible to α-amylase.     

ACTIVITY AND PRIMARY CHARACTERIZATION OF ENZYME FROM THERMUS RUBER CELLS CATALYZING CONVERSION OF MALTOSE INTO TREHALOSE

Thermophilic bacteria Thermus ruber produces enzyme, which catalyzes the conversion of maltose into trehalose. The specific activity of the cell-free extract from this bacteria growing without inducers was 0.028 U/mg protein and it was increased to up to 0.086 U/mg in the presence of 0.5% of maltose in the culture broth. The maximum degree of maltose conversion of about 90% was attained at 10% substrate concentration. The enzyme from Thermus ruber does not catalyze formation of trehalose from maltotetraose and maltopentaose. The optimum temperature for the enzyme activity was 65C. A maximum activity of the maltose conversion was performed at pH 6.5. The highest enzyme activity was achieved during cell cultivation at 55C on a media composed from 0.5% of peptone, 0.1% yeast extract and 0.5% of maltose or starch.

PRACTICAL APPLICATIONS

Trehalose is a chemically stable nonreducing disaccharide which can be used in food, cosmetics, medical and biotechnological industries. Extraction of this carbohydrate from yeast cells or other natural sources is unsuitable for trehalose production because of low process yield and high cost. Thus, the enzymatic methods of trehalose production are developed. In the current study the thermophilic bacteria Thermus ruber has been examined as a new source of the enzyme catalyzing conversion of maltose into trehalose.