摘要
本文采用α-淀粉酶对麦麸淀粉进行水解,以还原糖含量为评价指标,以酶添加量、料液比、酶解温度和酶解时间为主要影响因素,在单因素试验的基础上进行正交优化试验,确定淀粉酶水解淀粉的最佳工艺参数为:酶添加量0.6%,料液比1∶12,酶解温度55℃,酶解时间60min。此时淀粉的水解效果最好。
In this paper, α-amylase was selected to hydrolysis the wheat bran starch. The effects of enzyme dosage, solid-liquid ratio, enzyme temperature and enzyme temperature on the content of water-soluble reducing sugar were studied through single factor experiment and orthogonal test method. Results showed that the optimum condition for α-amylase was 0. 6% adding amount of enzyme, 1：12 solid-liquid ra- rio, 55℃ enzyme temperature and 60 min enzyme time. Under these conditions, the wheat bran starch could be hydrolyzed effectively.
出处
《中国食物与营养》
2014年第4期59-62,共4页
Food and Nutrition in China
基金
校企合作项目
关键词
麦麸
淀粉
还原糖
Α-淀粉酶
wheat bran
starch
reducing sugar
α-amylase
