本文選題：秈米淀粉 + 低聚異麥芽糖(IMO)�。� 參考：《糧食與油脂》2016年01期

【摘要】：以碎秈米堿法提取秈米淀粉為原料,用耐高溫α 淀粉酶液化制備低聚異麥芽糖(IMO)。選取適宜的葡萄糖值(DE)為指標(biāo),采用單因素試驗(yàn)和正交試驗(yàn)優(yōu)化液化時(shí)間、液化溫度、秈米淀粉乳濃度及耐高溫α 淀粉酶用量對液化工藝的影響。結(jié)果表明,液化的最佳工藝為液化時(shí)間12 min、液化溫度95℃、秈米淀粉乳濃度30%、耐高溫α 淀粉酶用量20 U/g淀粉,此時(shí)所得秈米淀粉液化液DE值均在最適DE值12%左右。
[Abstract]:Indica starch was extracted by alkali method of broken indica rice as raw material, and high temperature resistant 偽 -amylase was used to liquefy to prepare isomaltooligosaccharide (IMO). The effects of single factor test and orthogonal test on liquefaction time, liquefaction temperature, milk concentration of indica rice starch and the amount of 偽 -amylase in high temperature tolerance were optimized. The results showed that the optimum conditions for liquefaction were as follows: liquefaction time 12 min, liquefaction temperature 95 鈩，

本文編號：1899716