普鲁兰酶在生产玉米淀粉全糖粉中的应用与研究

目的]提高产品的转化率。方法]研究普鲁兰酶在酶法生产玉米淀粉全糖粉过程中的协同作用,探讨最佳的生产工艺。结果]结果表明,在糖化过程中,加入0.10 U/g淀粉的普鲁兰酶后,能缩短糖化时间,提高糖化的程度,提升产品的DE值。糖化的最佳工艺参数为：糖化温度60℃、pH值4.5、糖化时间60 h、葡萄糖淀粉酶用量250 U/g淀粉、普鲁兰酶用量0.13 U/g淀粉,产品的DE值达98%以上。结论]该研究为玉米淀粉制备高品质的全糖粉生产提供新的理论依据。

Study on Total-sugar Produced by Two-enzymatic Technology from Corn Starch

Objective]The purpose was to enhance translation rate of product.Method]The cooperation action of promozyme used the process of producing wholesugar were studied,and the optimal production technics were discussed.Result] The results showed that the promozyme adding glucoamylase of 0.10 U/g could shorten cycle time,improve the saccharification extent and increase DE value of product.The optimal technics parameters were the saccharification temperature of 60 ℃,pH value of 4.5,saccharification time of 60 h,glucoamylase dosage of 250 U/g(starch) and promozyme dosage of 0.13 U/g(starch),DE value of product was over 98%. Conclusion]This study will provide the new theoretical basis for total-sugar with high quality from corn starch.