籼米淀粉酶法制备低聚异麦芽糖液化工艺研究.pdfVIP

2016 年第 29 卷第 1 期 粮食与油脂 21 籼米淀粉酶法制备低聚异麦芽糖液化工艺研究 1 2 1 1 1 蔡勇建 ，吴晓娟 ，符　琼 ，林亲录 ，吴　伟 （1. 中南林业科技大学食品科学与工程学院，　湖南长沙　410004 ； 2. 湖南粮食集团有限责任公司，　湖南长沙　410008 ） 摘　要 α ：以碎籼米碱法提取籼米淀粉为原料，用耐高温 – 淀粉酶液化制备低聚异麦芽糖（IMO ）。 选取适宜的葡萄糖值（DE ）为指标，采用单因素试验和正交试验优化液化时间、液化温度、籼米 淀粉乳浓度及耐高温α– 淀粉酶用量对液化工艺的影响。结果表明，液化的最佳工艺为液化时间 α 12 min、液化温度95 ℃、籼米淀粉乳浓度30%、耐高温 – 淀粉酶用量20 U/g 淀粉，此时所得籼米 淀粉液化液DE 值均在最适DE 值 12% 左右。 关键词：籼米淀粉；低聚异麦芽糖（IMO ）；液化；葡萄糖值（DE ） Study on liquefying technics of isomaltooligosaccharides from indica rice starch by enzyme 1 2 1 1 1 CAI Yong-jian ，WU Xiao-juan ，FU Qiong ，LIN Qin-lu ，WU Wei （1. College of Food Science and Engineering ，Central South University of Forestry and Technology ，Changsha 410004 ，Hunan ，China ； 2. Hunan Grain Group ，Changsha 410008 ，Hunan ，China ） Abstract ：Isomaltooligosaccharides （IMO ） were prepared by using indica rice starch extracting from broken indica rice as raw material and thermal–stable α–amylase as liquefaction. The factors which affected liquefying of indica rice starch were investigated by single factor and orthogonal experiments after choosing appropriate dextrose equivalent value （DE ） as the experiment index. The results showed that the optimum condition were as follows ：liquefying time was 12 min ，liquefying temperature was 95 ℃，the mass percent of indica rice starch pulp was 30% ，and the addition of thermal–stable α–amylase was 20 U/g starch. Under these this conditions ，the DE value of liquefied solution was closed to the app