酶转化淀粉熬胶工艺的优化

Optimization of Enzyme Converted Starch Cooking Process

利用α-淀粉酶对玉米原淀粉进行改性,研究了酶转化淀粉熬胶的工艺条件。通过实验确定了酶转化淀粉熬胶的最佳工艺条件为:α-淀粉酶用量为0.1×10-3,酶转化淀粉熬胶糊化温度为75℃,杀菌温度为98℃,加料顺序采用先α-淀粉酶后淀粉、间隔搅拌时间为2 min。在此工艺条件下生产定量为78 g/m2轻型纸,纸表面强度平均提高了75%,平滑度平均提高了16%,Cobb值由平均35 g/m2降低到平均28 g/m2,降低了20%。

Alpha amylase was used to modify native maize starch in this paper.Also optimum process conditions for enzyme converted starch cooking were determined through experiments,which were as follows： alpha amylase dosage,0.01%;enzyme converted starch cooking gelatinization temperature,75 ℃;sterilization temperature,98 ℃;sequence of feeding,alpha amylase first,and starch second,with interval mixing of 2 min.Under optimum process conditions light weight paper was produced with base weight of 78 g/m2,for which surface strength was improved by 75% averagely,and smoothness by 16% while Cobb value was reduced by 20%,from average value of 35 g/m2 to 28 g/m2.