麦芽糖酶法液化工艺

Research on Liquefication Technology of Maltose by Enzyme

对大米淀粉的酶法液化工艺进行研究,通过正交试验,得到大米淀粉液化工艺最佳条件为:大米淀粉浓度为20%,耐高温α-淀粉酶用量30 U/g,液化时间20 min,作用温度95℃,pH值为6.5。在此条件下,所得液化液的DE值为14.18%。

The liquefication technics of the rice starch by enzymatic method is studied by orthogonal experiments.It is proved that the best condition for the liquefaction is 20 % of the ricestarch concentration,30 U of the heat-stable α-amylase per one gramme starch,liqueficating for 20 min,95 ℃of the liquefication temperature and pH 6.5.Under this condition,the dextrose equivalent value of the liquefied solution is 14.18 %.