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当前位置: 首页 > 文章 > 碎米制取葡萄糖浆的工艺研究 食品科学 2009,30 (24) 134-136
Position: Home > Articles > Preparation of Glucose Syrup from Broken Rice FOOD SCIENCE 2009,30 (24) 134-136

碎米制取葡萄糖浆的工艺研究

作  者：
李洪波;王泽南;张小弓;郭俊珍;范建凤;余顺火
单  位：
合肥工业大学生物与食品工程学院
关键词：
碎米;葡萄糖浆;液化;糖化;工艺
摘  要：
研究碎米酶法制取葡萄糖的液化和糖化工艺。通过单因素试验,获取最佳液化工艺条件为:液化温度90℃,自然pH值,耐高温α-淀粉酶加酶量15U/g左右,液料比6:1(ml/g)左右,液化时间15～20min。在此条件下,测得液化液DE值为17.3%。通过正交试验,获取最佳糖化工艺条件为:糖化温度60℃,糖化时间24h,糖化酶加酶量80U/g,pH3.5。在此条件下,测得糖化液DE值为99.5%。酶法制取葡萄糖浆的葡萄糖含量为77.3%。
译  名：
Preparation of Glucose Syrup from Broken Rice
作  者：
LI Hong-bo,WANG Ze-nan,ZHANG Xiao-gong,GUO Jun-zhen,FAN Jian-feng,YU Shun-huo (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)
关键词：
broken rice;glucose syrup;liquefaction;saccharification;technology
摘  要：
Liquefaction and saccharification technology for glucose syrup preparation using broken rice as the material through enzymatic hydrolysis was investigated. Through single factor experiments, the optimal liquefaction conditions were 90 ℃ for liquefaction, natural pH, 15 U/g of thermostable α -amylase, 6:1 of material-liquid ratio, and 15-20 min of liquefaction. DE value of liquefaction was 17.3% under this optimal condition. Similarly, the saccharification parameters were optimized to be 60 ℃for saccharification, 24 h of saccharification time, 80 U/g of glucoamylase and pH 3.5 through orthogonal test. The final DE value of saccharification reached up to 99.5% under this optimal condition. The glucose content in syrup was 77.3% through enzymatic hydrolysis.

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