摘要
以玉米面挤压液化后的液化液为原料,使用真菌α-淀粉酶和α-葡萄糖转苷酶完成共同糖化转苷过程。在单因素试验基础上,采用Box-Behnken设计,运用响应面分析法,研究探讨真菌α-淀粉酶加量、α-葡萄糖转苷酶加量、酶解温度、酶解时间与低聚异麦芽糖(IMO)含量的关系。试验结果表明:低聚异麦糖共同糖化转苷的最佳工艺是:真菌α-淀粉酶加量35 U/g,α-葡萄糖转苷酶加量128 U/g,酶解温度55℃,酶解时间18 h,在此条件下进行共同糖化转苷,玉米面的糖化转苷糖液IMO含量可达57.94%。研究为以玉米面为原料高效生产低聚异麦糖提供了参考。
Using the liquid of corn flour after extrusion and liquefaction as raw material,the glycosylation process of the liquefied liquid was completed by both fungiα-amylase andα-glucose transglycosidase.Based on single factor experiment,Box Behnken design and response surface analysis were used to investigate the effects of fungiα-amylase amount,α-glucose transglycosidase amount,enzymolysis temperature,enzymolysis time on the content of Isomalto-oligosaccharide(IMO).The results indicated that the optimal process for glycosylation of Isomalto�oligosaccharide was as follows:fungiα-amylase 35 U/g,α-glucose transglycosidase 128 U/g,enzymatic hydrolysis temperature 55℃,and enzymatic hydrolysis time 18 hours.Under the above conditions,glycosylation of the liquefied liquid of corn flour was completed,and IMO content in the glycosylation syrup of corn flour could reach 57.94%.The study provides a reference for efficient production of isomalto-oligosaccharide using corn flour as raw material.
作者
杨志强
孙洪蕊
刘香英
张佳霖
曾宪鹏
康立宁
南喜平
孟悦
YANG Zhiqiang;SUN Hongrui;LIU Xiangying;ZHANG Jialin;ZENG Xianpeng;KANG Lining;NAN Xiping;MENG Yue(Jilin Academy of Agricultural Sciences,Changchun 130033)
出处
《中国食品添加剂》
CAS
2024年第3期138-146,共9页
China Food Additives
基金
吉林省农业科技创新工程项目(CXGC2021ZY013)。
作者简介
杨志强(1971-),男,本科,研究员,研究方向:粮油加工。;通信作者:孟悦(1989-),女,硕士,助理研究员,研究方向:粮油加工。
