全酶法制备超高麦芽糖浆工艺

Optimizing Holoenzymatic Preparation of Extremely High Maltose Syrup

以碎米为原料,采用全酶法制备超高麦芽糖浆。以麦芽糖含量为指标,采用正交试验对耐高温α-淀粉酶、大麦β-淀粉酶、普鲁兰酶的添加量和糖化结束DE值4个因素进行研究,确定最佳工艺为3种酶的添加量分别为0.20、0.50、1.05kg/t原料,糖化结束DE值控制在48%左右。选用高效阴离子交换色谱法分析制备的麦芽糖浆中各糖组分含量,以峰面积外标法得出样品中麦芽糖含量为70.7%,符合超高麦芽糖标准。

Extremely high maltose syrup was enzymatically produced from broken rice. In the production of extremely high maltose syrup,thermal-stable α-amylase,barley-derived β-amylase and pullulanase were used. Orthogonal array design was employed to study the process conditions including amounts of these three enzymes and post-saccharification DE value,and the results showed that the optimal levels of amounts of thermal-stable α-amylase,barley-derivedβ-amylase and pullulanase and post-saccharification DE value were 0.20,0.50 kg/t and 1.05 kg/t material and around 48%,respectively. Meanwhile,the sugar composition of the prepared product was analyzed by high performance anion-exchange chromatography （HPAC）.