温度、时间、PH值对酶法水解淀粉生产葡萄糖二糖三糖四糖生成量影响的研究

Study on Temperature, Time and PH Value's Affection on the Volume Grown by Enzymatic Way to Hydrolyze Starch to Produce Glucose, Disaccharide, Trisaccharide and Tetrasaccharide

淀粉酶法水解生产葡萄糖,严格控制好液化的温度、PH值、糖化时间条件,可降低二糖三糖四糖以及四糖以上多糖的含量,提高葡萄糖的质量。

For amylase way to hydrolyze and produce glucose, Liguefaction temperature, PH value and saccharification time condition are strictly controlled,contents of disaccharide, trisaccharide and the Polysaccharides which are over tetrasaccharide can be reduced, and glucose quality can be improved.