摘要
以普通玉米淀粉为原料,通过微生物发酵,探讨发酵工艺参数对发酵后玉米淀粉中直链淀粉含量的影响。结果表明:不同接种量,种龄,淀粉乳浓度和发酵时间等因素对玉米淀粉中直链淀粉含量都有不同程度的影响,其中1号菌接种量2%,种龄12h,淀粉乳浓度20%,发酵时间1d,发酵温度36℃,摇床转数180r/min处理时,玉米淀粉中直链淀粉含量为50.37%最高,与发酵前直链淀粉含量相比增加了30.37%。
Using common corn starch as material, the effects of fermentation conditions on the amylose content in the corn starch was studied through microbe fermentation. Results show that the amylose contents in the corn starch are significantly different under different inoculation size, strain age, density of starch gel, fermentation time, etc. The top amylose content of 50.37% in the corn starch was obtained in the following fermentation conditions： inocu- lation size of No. 1 strain 2% ,strain age 12h,density of starch gel 20% ,fermentation time l d, fermentation tempera- ture 36~C ,and rev of 180rpm. The foregoing top amylose content increases by 30.37% comparing with the amylose content of the corn starch before the fermentation.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第5期39-43,共5页
Journal of the Chinese Cereals and Oils Association
基金
吉林省科技厅资助项目(20050201-3)
作者简介
闵伟红，1971年出生，女，副教授，博士，发酵工程与粮油深加工
