摘要
本实验参照淀粉糖车间现有糖化工艺条件,对大豆β-淀粉酶和正在使用的大麦β-淀粉酶糖化能力及两种酶的低pH和高温的耐受性进行了对比研究。结果显示大豆β-淀粉酶添加量为大麦β-淀粉酶的1.2倍时与其有等效的麦芽糖生产能力,且大豆β-淀粉酶比大麦β-淀粉酶对低pH和高温有更好的耐受性。
In this paper, the activity of the soybean β-amylase and barley β-amylase were compared under the conditions of the existing saccharifieation for producing maltose. The impact of low pH and high temperature on the activity of the two enzymes were studied. The results showed that 1.2 dosage of soybean β-amylase and 1 dosage of the barley β-amylase has the same maltose throughput, and the soybean β-amylase is more suitable for low pH and high temperature condition compared to soybean β-amylase.
出处
《现代食品科技》
EI
CAS
2011年第12期1454-1456,共3页
Modern Food Science and Technology
