【摘要】 用α-淀粉酶酶解小麦麸皮中淀粉,以酶解后小麦麸皮中淀粉残留量为考察指标,研究酶解反应过程中加水量、加酶量、反应时间及反应温度四个因素对酶解效果影响。实验结果表明:耐高温α-淀粉酶酶解小麦麸皮淀粉较好工艺条件为:用水量120ml,加酶量0.08g,反应时间25min,反应温度95℃;酶解后淀粉含量由186.0mg/g降至5.0mg/g以下。更多还原

【Abstract】 Hydrolyzing starch in wheat bran by a-amylases. We studied the effect of the amount of water, the amount of α-amylases ,time and temperature in the enzymatic process on the result of hydrolysis. We suppose the remaining of starch in wheat bran as main target and decide the optimal one. The result Showed that: the amount of water 120 ml, the amount of α-amylases 0.08 g, time 25 min, temperature 95℃. After hydrolyzing the amount of starch was reduced to 5.0 mg/g from 186.0 mg/g.更多还原