[1]韩冬梅李桐徽.酶法液化玉米淀粉技术的研究[J].现代农业研究,2018,(04):122-124.

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酶法液化玉米淀粉技术的研究

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《现代农业研究》[ISSN:1006-6977/CN:61-1281/TN]

摘要:: 本试验是利用中温α-淀粉酶液化玉米淀粉,以期得到较高DE 值的产品，系统的研究了液化过程中的主要影响因素及其相互作用。通过实验确定优化的最佳液化条件为：液化温度为 75℃，α-淀粉酶的用量为25mg 酶/g 淀粉,底物浓度为35％，液化时间为26min。此条件下水解液的DE 值为56.55%。

Abstract:: This study was conducted to liquefy corn starch with medium temperature and high-q amy? lase in order to obtain high DE value products. The main influencing factors and their interactions in the liquefaction process were systematically studied. Optimized through experiments the optimum lique? faction conditions as follows: the liquefaction temperature of 75 ℃, the amount of alpha amylase is 25 mg/g starch enzyme, substrate concentration was 35%, the liquefaction time of 26 min. Under this con? dition, the DE value of hydrolytic solution is 56.55%.

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更新日期/Last Update: 2018-04-16