摘要
研究了高温型α-淀粉酶水解玉米淀粉制备麦芽糊精的工艺,通过正交试验对其工艺条件进行了优化。结果表明,高温型α-淀粉酶制备麦芽糊精的最佳工艺为:温度90℃、时间80 min、加酶量60 U/g。
The technology of preparing malt dextrins from corn starch by thermal-stable α-amylase is studied, It is optimized by orthogonal experiments. It shows that the best condition is 90 ℃ ,80 min and adding 60 U/g amylase.
出处
《粮食与食品工业》
2006年第6期29-30,37,共3页
Cereal & Food Industry
