文献类型：期刊文献

中文题名：酶法制备玉米淀粉糊精的性质研究

英文题名：Study on Enzymatic Hydrolyss to Starch Micro-granular a Maltodextrin

作者：郝晓敏[1,2];王遂[3]

机构：[1]哈尔滨师范大学理化学院化学系;[2]广东海洋大学应用化学系(湛江524006);[3]广东海洋大学应用化学系

年份：2007

卷号：28

期号：6

起止页码：15

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心2004、北大核心

语种：中文

中文关键词：玉米淀粉;酶水解;α-淀粉酶

外文关键词：com starch; enzymatic hydrolysis; a-amylase

中文摘要：以玉米淀粉为原料,分别以温度84℃、时间20min、酶用量16U/g的中温α-淀粉酶和以温度95℃、时间40min、酶用量15U/g的耐高温α-淀粉酶水解玉米淀粉制取糊精,并对得到的两种玉米淀粉糊精进行研究。结果表明,样品具有较小的粒径,X-射线衍射图谱保持了A型特征峰,持水性比原淀粉大,感官及其理化特性符合麦芽糖标准,有望成为脂肪代用品。

外文摘要：In this research, corn starch was hydrolyzed with enzymatic under various conditions（common a-amylase： temperature 84℃, hytrolysis time 20 min, dosage of enzyme 16 U/g; common thermal-stable a-amylase., temperature 95℃, hytrolysis time 40 min, dosage of enzyme 15 U/g）.Some properties of then two micro-granular a maltodextrins were studied. Both of maltodextrins had dia meters lower. The crystalline pattern of the a maltodextrins retained the typical A-type pattern. Besides a maltodextrins appeared to have higher WHC than native corn starch. Sensory and physiscochemical propertiers were up to the standard of maltodextrins.