| 糖化工艺对甘薯渣酶法制备低聚异麦芽糖产量的影响 |
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| 引用本文： | 李成圆,庞林江,陆国权,王菁艺,成纪予,路兴花. 糖化工艺对甘薯渣酶法制备低聚异麦芽糖产量的影响[J]. 食品工业, 2019, 0(1): 135-138 |
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| 作者姓名： | 李成圆 庞林江 陆国权 王菁艺 成纪予 路兴花 |
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| 作者单位： | 浙江农林大学农业与食品科学学院 |
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| 基金项目： | 现代农业产业技术体系建设专项(CARS-11-B-18) |
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| 摘 要： | 为研究甘薯渣制备低聚异麦芽糖的糖化工艺,以低聚异麦芽糖的产量为指标,从糖化酶的作用原理出发,研究不同配比的酶组合对糖化工艺的影响。结果表明,当糖化时间为4 h时,酶组合及配比为真菌α-淀粉酶0.009 18g、β-淀粉酶0.003 12 g、普鲁兰酶15μL时,制备出的低聚异麦芽糖产量达58%。
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| 关 键 词： | 糖化 甘薯渣 低聚异麦芽糖 |
The Effect of Saccharification Technology on Production of Isomalto Oligosaccharides Prepared by Enzymatic Method of Sweet Potato Residue |
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| LI Chengyuan,PANG Linjiang,LU Guoquan,WANG Jingyi,CHENG Jiyu,LU Xinghua. The Effect of Saccharification Technology on Production of Isomalto Oligosaccharides Prepared by Enzymatic Method of Sweet Potato Residue[J]. The Food Industry, 2019, 0(1): 135-138 |
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| Authors: | LI Chengyuan PANG Linjiang LU Guoquan WANG Jingyi CHENG Jiyu LU Xinghua |
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| Affiliation: | (College of Agricultural and Food Science, Zhejiang A & F University (Hangzhou 311300)) |
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| Abstract: | LI Chengyuan;PANG Linjiang;LU Guoquan;WANG Jingyi;CHENG Jiyu;LU Xinghua(College of Agricultural and Food Science, Zhejiang A & F University (Hangzhou 311300)) |
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| Keywords: | saccharification sweet potato residue isomalto oligosaccharides |
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