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FOOD SCIENCE
2013,34
(20)
49-54
挤出-酶解复合处理玉米粉糖化工艺优化
作 者：
张艳荣;矫艳平;樊红秀;王大为
单 位：
吉林农业大学食品科学与工程学院
关键词：
挤出-酶解;复合处理;糖化;高效液相色谱
摘 要：
以挤出-酶解复合法处理的玉米粉为原料生产淀粉糖,以糖化液的葡萄糖当量(DE)值为考核指标,考察糖化时间、料液pH值、葡萄糖苷酶添加量和液固比对糖化效果的影响,并利用高效液相色谱对淀粉糖产品糖分组成进行定性定量分析。结果表明:通过响应面试验得到的优化糖化工艺为糖化时间3.5h、料液pH5.0、葡萄糖苷酶添加量280U/g(以干物质计)、液固比4:1(mL/g)、糖化温度60℃,此条件下糖化效果最好,所得淀粉糖出品率为106.39%,DE值为46.12%。其中葡萄糖含量31.87%、麦芽糖含量33.47%、麦芽三糖含量12.91%。
译 名：
Optimization of Saccharification Process for Hydrolyzed Extruded Corn Flour
作 者：
ZHANG Yan-rong;JIAO Yan-ping;FAN Hong-xiu;WANG Da-wei;College of Food Science and Engineering,Jilin Agricultural University;
关键词：
extrusion/enzymolysis;;combined treatment;;saccharification;;high performance liquid chromatography
摘 要：
After being subjected to simultaneous treatment with a combination of enzymatic hydrolysis and extrusion,corn four was saccharified.The effects of saccharification time,pH,glycosidase amount and liquid/solid ratio on saccharification efficiency were investigated by measuring the dextrose equivalent(DE) of saccharified mash.Qualitative and quantitative analysis of saccharified corn starch was performed by HPLC.The saccharification process was optimized by response surface methodology to be 3.5 h at 60 ℃ using 280 U/g of glycosidase with a liquid/solid ratio of 4:1(mL/g) at initial pH 5.0.Under these conditions,the yield of starch sugars was 106.39% and the DE value was 46.12%,in which the contents of glucose,maltose and maltotriose were 31.87%,33.47% and 12.91%,respectively.
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