| 响应面法优化高DE值麦芽糊精制备工艺的研究 |
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| 引用本文： | 徐仰丽,徐静,张井,徐凤鑫,苏来金.响应面法优化高DE值麦芽糊精制备工艺的研究[J].农产品加工．学刊,2011(9):73-75. |
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| 作者姓名： | 徐仰丽 徐静 张井 徐凤鑫 苏来金 |
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| 作者单位： | 温州科技职业学院 |
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| 摘 要： | 研究了耐高温α-淀粉酶水解制备高DE值麦芽糊精的工艺,用响应面法分析了反应时间、反应温度、酶添加量及淀粉乳浓度对DE值的影响,得出制备高DE值麦芽糊精的最优条件为:时间25 min,加酶量48 U/g,温度95℃,底物质量分数为20%,DE值为19%～20%。
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| 关 键 词： | 麦芽糊精 耐高温α-淀粉酶 DE值 |
Optimization for Preparation Process of High DE Maltodextrin by Response Surface Method |
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| Xu Yangli,Xu Jing,Zhang Jing,Xu Fengxin,Su Laijin.Optimization for Preparation Process of High DE Maltodextrin by Response Surface Method[J].Nongchanpin Jlagong.Xuekan,2011(9):73-75. |
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| Authors: | Xu Yangli Xu Jing Zhang Jing Xu Fengxin Su Laijin |
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| Institution: | (Wenzhou Vocational College of Science &Technology,Wenzhou,Zhejiang 325006,China) |
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| Abstract: | The technology of preparing high DE maltodextrin from corn starch is studied by thermal-stable α-amylase.The effects of the starch slurry concentration,the amount of enzyme,reaction temperature and reaction time on DE of maltodextrin are analyzed.The results show that the optimal hydrolytic time is 25 min,amount of enzyme is 48 U/g,the hydrolytic temperature is 95 ℃,and the starch slurry concentration is 20%,the DE is 19%~20%. |
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| Keywords: | maltodextrin thermal-stable α-amylase DE value |
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