酶法制取高麦芽糖浆的研究

高麦芽糖浆(HMS)是以玉米淀粉为原料采用酶法生产淀粉糖的一种新型淀粉糖生产技术。淀粉经过α-淀粉酶作用,快速搅拌混合,迅速升温而液化。最佳液化条件是:α-淀粉酶用量4μ/g,温度85℃,pH值6.0,时间15分钟。液化液无色透明,含不溶物质少。糖化采用β-淀粉酶与异淀粉酶同时作用。最侄糖化条件为:β-淀粉酶用量120μ/g,异淀粉酶用量30μ/g,温度60℃,pH5.1,时间48小时。糖化液色泽浅黄,糊精含量较少,易于过滤。精制后的糖液近无色。糖液调整pH值后,可在真空下或常温常压下进行浓缩。分析薄板层析结果表明:DE值为81.6的糖液,含高麦芽糖69.7％(麦芽糖量10.9μg/ml糖浆,麦芽三糖量4.3μg/ml糖浆)。此糖浆即为高麦芽糖浆。

The Preparation of High Corn Syrup by Enzyme

This is a new technique for the starch sugar industry in our country. The starch is liquified by α-amylase, mixed together with strong stirring under rapid increasing of temperature. The best conditions are α-amylase 4μ/g, 85℃, pH 6.0, 15minutes. The liquefied liquor is pellucid and the unsoluble solids are relatively less. Saccharification is processed by the combination of β-amylase and iso-amylase. The best conditions are β-amylase 120μ/g, iso-amylase 30μ/g, 60℃, pH5.1, 48hr. The liquor is light yellow, the dextrin is relatively less and easy to filter. The liquor is colourless after refined. The syrup can be concentrated in vacuum or at room temperature under normal pressure after adjusting pH. The analytical results of the thin-layer chromatography show DE 81.6, high maltose 69.7%; maltose 10.9μg/ml syrup, and maltotrise 4.3μg/ml syrup.