食品工业科技2013，Vol.34Issue(14)：99-102,4.
β-淀粉酶对蜡质玉米淀粉的酶解规律及其产物性质研究
Waxy corn starch hydrolysis by β-amylase and properties of the dextrin
摘要
Abstract
Using waxy corn starch as material,β-limit dextrin was prepared,and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied.Part of maltose was separated by membrance.The solubility,freeze-thaw stability,water holding capacity and apparent viscosity of the separated products was investigated.Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis,and became stable after 24h of hydolysis.As the degree of hydrolysis increasing,the solubility of dextrin increased,and freeze-thaw stability,water holding capacity and apparent viscosity decreased.The product showed pseudoplastic fluid.After membrane separation,the water holding capacity,freeze-thaw stability and apparent viscosity of the dextrin increased.关键词
蜡质玉米淀粉/β-极限糊精/脂肪替代物/性质Key words
waxy corn starch/β-limit dextrin /fat substitute/properties分类
轻工纺织引用本文复制引用
陈旭,陈磊,黄强,姜锐,何小维..β-淀粉酶对蜡质玉米淀粉的酶解规律及其产物性质研究[J].食品工业科技,2013,34(14):99-102,4.基金项目
广东省科技计划项目(2012A020602005) （2012A020602005）
广州市科技计划项目(2010C6-I00031). （2010C6-I00031）
