摘要
以还原糖含量为指标,在不加酶的情况下,研究了温度和时间对小麦麸皮水溶性还原糖含量的影响,并以此为依据选择中温淀粉酶对小麦麸皮中淀粉进行水解。通过单因素试验确定:在料水比为1:20,温度65℃,时间5min,pH6.5(自然pH),加酶量为0.6u/g的条件下,可以使小麦麸皮中淀粉水解为DE值6～10的糊精。
In the absence of enzyme, the effects of temperature and time on the content of water-soluble reducing sugar were studied in wheat bran. Based on these results, medium temperature amylase was selected and through a single factor experiment, the opti- mized reaction conditions were obtained as follows ： the material-liquid ratio 1：20, temperature 65 ℃, time 5 min, pH 6.5 （ natural pH value）, enzyme addition 3 U/5 g material. Under these conditions, the wheat bran starch could be hydrolyzed to dextrin with DE value 6 -10.
出处
《粮食与饲料工业》
CAS
北大核心
2009年第1期20-21,23,共3页
Cereal & Feed Industry
关键词
小麦麸皮
还原糖
中温淀粉酶
糊精
wheat bran
reducing sugar
medium temperature amylase
dextrin
