福建农业学报2011，Vol.26Issue(5)：818-821,4.
木薯淀粉酶解糖化工艺研究
Saccharification of Cassava Starch with Enzymtic Catabolism
摘要
Abstract
The saccharification of cassava starch was studied by using dextrose equivalent as index. The effect of single factor was analyzed in the best efficiency of saccharification. Results showed that the proper value of the factor were for temperature 60 to 65℃, reaction time 105 to 115 min, enzyme level 1. 5 to 2. 5 mL, pH 3. 5 to 4. 5 and rotation rate in 180 rpm, respectively. However, the optimum parameters for saccharification were determined by orthogonal experiments as pH at 4. 0, with enzyme of 2 mL · L-1 and in which treated for 105 min at 65℃. Saccharification efficiency (DE) could reach to 105%.关键词
木薯/淀粉/糖化Key words
cassava/starch/saccharification分类
轻工纺织引用本文复制引用
张树河,李海明,潘世明,林一心..木薯淀粉酶解糖化工艺研究[J].福建农业学报,2011,26(5):818-821,4.基金项目
福建省科技计划项目——省属公益类科研院所基本科研专项(2011R1015-1) （2011R1015-1）
福建省财政专项——福建省农业科学院科技创新团队项目(STIF-Y05) （STIF-Y05）
