液体葡萄糖生产工艺及酶作用研究

Study on the technology of liquid glucose and the mutual work of liquefying and saccharifying enzymes

研究了液化、糖化条件对液体葡萄糖DE值、过滤性质的影响,考察了液化酶、糖化酶之间的相互作用,确定了液体葡萄糖的最佳生产工艺,淀粉与水比例1:3,温度50℃,加入30U/g-α淀粉酶,边加入边搅拌,酶解20min后加热至沸保持5min,冷却至55℃,调pH值为4.5,再加入50U/g的糖化酶糖化3d～4d,加入淀粉量0.5%的活性炭,加热至沸保持10min,浓缩至固形物含量为84.1%～88.0%,即为DE值为42～48的液体葡萄糖。

The effect of liquefying and saccharifying conditions on DE value, filter character of liquid glucose were studied, Moreover, the mutual work of liquefyingand saccharifying enzymes was observed and the optimum production processing of liquid glucose was determined： using starch and water as raw materials in the proportion of 1：3, adding α-amylase 30U/g with stirring at 50℃, enzymatic hydrolysis 20 min boiling 5 min, cooling to 55℃, regulating pH to 4.5, adding saccharifying enzyme and saccharifying for 3,4 d, amount of added active carbon 0.5% amont of starch, boiling 10 min, finally contrasted to liquid glucose with solid content 84.1%-88.0% and DE value 42-48.