现代食品科技2012，Vol.28Issue(9)：1203-1205,3.
β-环糊精的合成工艺研究
Research on the Process of β-Cyclodextrin Synthesized
姚妙爱 1周玉东1
作者信息
- 1. 江苏财经职业技术学院粮食工程与管理,江苏淮安223003
- 折叠
摘要
Abstract
In order to provide guidance for producing cyclodextrin, the process parameters of P-ctclodextrin synthesized from maltedextrin were studied. Under laboratory conditions, high yidld of β- ctclodextrin was reached under the following optimal parameters: 10% (V/V) cyclohexane, DE 5.80 maltodextein, substrate concentration of 15-20% (m/V), 5 U/g enzyme, the pH of reaction mixtrure 8.5, reaction temperature at 50 ℃, and reaction time 5-10 hours.关键词
环糊精/麦芽糊精/环化反应Key words
cyclodextrin/ maltodextrin/ cyclization reaction引用本文复制引用
姚妙爱,周玉东..β-环糊精的合成工艺研究[J].现代食品科技,2012,28(9):1203-1205,3.
