糖化工艺对甘薯渣酶法制备低聚异麦芽糖产量的影响

The Effect of Saccharification Technology on Production of Isomalto Oligosaccharides Prepared by Enzymatic Method of Sweet Potato Residue

为研究甘薯渣制备低聚异麦芽糖的糖化工艺,以低聚异麦芽糖的产量为指标,从糖化酶的作用原理出发,研究不同配比的酶组合对糖化工艺的影响。结果表明,当糖化时间为4 h时,酶组合及配比为真菌α-淀粉酶0.009 18g、β-淀粉酶0.003 12 g、普鲁兰酶15μL时,制备出的低聚异麦芽糖产量达58%。

To study the saccharification process of the preparation of isomalto oligosaccharides by sweet potato residue, take the content of isomalto oligosaccharides as the index and starting from the principle of the action of glucoamylase to study on the effect of enzyme combinations with different proportions on the saccharification process. The results showed that when the saccharification time was 4 h, the enzyme group was composed of the fungi alpha-amylase(0.009 18 g), beta-amylase(0.003 12 g), and proulase(15 μL), and the content of the isomalto oligosaccharides was 58%.