| 全酶法制备超高麦芽糖浆工艺 |
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| 引用本文： | 叶红玲,杜先锋.全酶法制备超高麦芽糖浆工艺[J].食品科学,2010,31(20):15-19. |
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| 作者姓名： | 叶红玲 杜先锋 |
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| 作者单位： | 安徽农业大学茶与食品科技学院 |
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| 基金项目： | 科技部农业科技成果转化资金项目(2007GB2C300138) |
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| 摘 要： | 以碎米为原料，采用全酶法制备超高麦芽糖浆。以麦芽糖含量为指标，采用正交试验对耐高温α- 淀粉酶、大麦β- 淀粉酶、普鲁兰酶的添加量和糖化结束DE 值4 个因素进行研究，确定最佳工艺为3 种酶的添加量分别为0.20、0.50、1.05kg/t 原料，糖化结束DE 值控制在48% 左右。选用高效阴离子交换色谱法分析制备的麦芽糖浆中各糖组分含量，以峰面积外标法得出样品中麦芽糖含量为70.7%，符合超高麦芽糖标准。
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| 关 键 词： | 超高麦芽糖 正交试验 高效阴离子交换色谱 |
| 收稿时间： | 2010-03-01 |
Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup |
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| YE Hong-ling,DU Xian-feng.Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup[J].Food Science,2010,31(20):15-19. |
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| Authors: | YE Hong-ling DU Xian-feng |
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| Affiliation: | College of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China |
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| Abstract: | Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup, thermal-stable α-amylase, barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value, and the results showed that the optimal levels of amounts of thermal-stable α-amylase, barley-derivedβ-amylase and pullulanase and post-saccharification DE value were 0.20, 0.50 kg/t and 1.05 kg/t material and around 48%, respectively. Meanwhile, the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography (HPAC). |
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| Keywords: | extremely high maltose syrup orthogonal array design high performance anion-exchange chromatography |
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