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玉米粉制备葡萄糖的糖化工艺优化 预览

Optimization of Saccharification Process for Preparing Glucose from Corn Flour
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摘要 以玉米粉为原料,通过高温酶法液化后,添加葡萄糖淀粉酶进行糖化,以还原糖值(DE值)和葡萄糖质量分数(DX值)为评价指标,探讨糖化温度、糖化时间、pH值、葡萄糖淀粉酶添加量对糖化效果的影响。在单因素试验基础上,采用正交试验法对糖化工艺参数进行了优化。结果表明,最佳糖化条件为:糖化温度60℃,糖化时间12h,pH值5.3,葡萄糖淀粉酶添加量45U/g。在此条件下,糖化液DE值为98.24%,DX值为98.16%。 Corn flour was used as raw material to produce glucose,the liquefaction by high temperature enzymatic method and the glucoamylase was added for saccharification and the reducing sugar value (DE value) and glucose mass fraction (DX value) were used as evaluation indexes to investigate the effects of saccharification temperature, saccharification time,pH value and glucoamylase on the saccharification effect.Based on the screening of single-factor experiment design,the saccharification parameters were optimized by orthogonal test method.The results showed that the optimal saccharification conditions were as follows saccharification temperature of 60 ℃,saccharification time of 12 hours,pH value 5.3 and glucoamylase amount of 45 U/g.Under these conditions,the DE value was 98.24 % and the DX value was 98.16 %.
作者 孟悦 王英哲 田志刚 孙洪蕊 曾宪鹏 杨志强 MENG Yue;WANG Ying-zhe;TIAN Zhi-gang;SUN Hong-rui;ZENG Xian-peng;YANG Zhi-qiang(Jilin Academy of Agricultural Sciences, Changchun 130124, Jilin, China)
出处 《食品研究与开发》 CAS 北大核心 2019年第18期97-101,共5页 Food Research and Development
基金 吉林省科技厅重点科技研发项目(20180201066NY).
关键词 玉米粉 液化 糖化 葡萄糖淀粉酶 葡萄糖 corn flour liquefaction saccharification glucoamylase glucose
作者简介 孟悦(1989-),女(汉),助理研究员,硕士,研究方向:玉米深加工;通信作者:杨志强(1971-),男,研究员,学士,研究方向:玉米深加工。
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