两阶段温度控制策略改善生淀粉酶糖化高浓度淀粉乳的研究
首发时间:2015-04-16
摘要:以葡萄糖得率和DE值为指标,研究了两阶段温度控制对高浓度(45%)玉米淀粉生淀粉乳糖化的影响,并对其糖化产物进行了分析。结果表明,与单温度(65℃)反应相比,两阶段温度控制(先65℃反应30 min,后70℃反应90 min)更有利于生淀粉酶对高浓度玉米淀粉生淀粉乳的糖化,反应120 min后,葡萄糖得率和DE值分别提高了10%。机理分析结果表明:两阶段温度控制显著降低了45%淀粉乳的黏度,提高了反应体系的水分活度,淀粉颗粒膨润度明显增加,水分运动阻力下降,运动性增强,促进了糖化反应,导致葡萄糖得率和DE值均有所提高。高浓度玉米淀粉生淀粉乳经两阶段温度控制反应后,糖化产物类型不变,以葡萄糖为主,同时含有少量麦芽糖,但产物得率有了明显提高,尤其是葡萄糖产量较之对照组提升了6%。
For information in English, please click here
Reaction in two stage improve the saccharification of high concentration starch slurry by granular starch hydrolyzing enzyme
Abstract:In this study, the effects of reaction in two stage on the saccharification of high concentration (45%) of raw corn starch were investigated by using glucose concent and DE value as the indexes. Furthermore, effects of reaction in two stage on product composition were analyzed. The results showed that compared with single temperature (65℃), temperature control in two stages (reaction at 65℃for 30 min at first, then adjust the temperature to 70℃for 90 min) was more advantageous to saccharification by granular starch hydrolyzing enzyme (GSHE), glucose concent and DE value increased by 10% after 120 min, respectively. Mechanism analysis results showed that temperature control in the two stage reduced viscosity of 45% starch significantly, the water activity was improved, the swelling capacity of starch granule was obviously increased, resistance movement of water molecules was dropped and the mobility of water became strong, which promoted the saccharification and resulted in increasing glucose concent and DE value. After reaction in two stage of high concentrations raw corn starch, product type remained the same in the process of saccharification, containing mainly glucose, and contained a small amount of maltose. However, the product yield was obviously improved, especially the glucose concent increased by 6% compared with the control group.
Keywords: corn starch high concentrations GSHE saccharification reaction in two stage
基金:
论文图表:
引用
No.4638292105027014****
同行评议
共计0人参与
勘误表
两阶段温度控制策略改善生淀粉酶糖化高浓度淀粉乳的研究
评论
全部评论0/1000