摘要
淀粉对制糖工艺有很大影响。本文在制糖过程混合汁中加入高温a-淀粉酶,研究了酶加入量、反应pH值、反应时间、反应温度等因素对淀粉去除率的影响。结果表明,而高温a-淀粉酶在高温下可有效降解混合汁中的淀粉,淀粉的降解率在一定范围内与淀粉酶的添加量成正比,酶的最佳用量为200U/mL(以混合汁计),最适pH值在5.6～6.0,酶促反应的有效温度范围达30～100℃,对不同地域的混合汁处理淀粉的降解率就可达72%以上。
The starch has great effect on sugar production.In this paper,the cane juice was treated by thermostable α-amylase and the influences of enzyme dosage,pH value,reaction time and temperature on the starch content in cane juice were studied.The results showed that the α-amylase can effectively degrade the starch in cane juice and the degradation rate of starch was in direct ratio to α-amylase dosage within the examined range of α-amylase dosage.The optimal enzyme dosage,pH,and reaction temperature were 200 U/mL,5.6～6.0 and 30～100 ℃,respectively,under which the degradation rate of starch was 72%.
出处
《现代食品科技》
EI
CAS
2010年第6期619-621,624,共4页
Modern Food Science and Technology
关键词
制糖
混合汁
淀粉
Α-淀粉酶
sugar production process
cane juice
starch
α-amylase
