摘要
研究用香蕉提取淀粉来制备葡萄糖浆。香蕉淀粉在抗高温α-淀粉酶的水解下可得麦芽糊精。香蕉麦芽糊精在淀粉葡萄糖苷酶和支链淀粉酶的作用下,经60℃,24h糖化后可制得葡萄糖浆。结果表明:香蕉葡萄糖浆和一般商用葡萄糖浆的化学和物理特性基本相同,但前者的颜色更清晰,适宜于食品工业的应用。
The chemical and physicochemical characteristics of the banana glucose syrup from banana starch is discussed. The characteristics of banana glucose syrup and commercial glucose syrup are similar, but the color of banana glucose syrup is clearer, which is good for the application in food industry.
出处
《食品科技》
CAS
北大核心
2005年第1期19-20,共2页
Food Science and Technology
