摘要
详细地研究了液化、糖化条件对液体葡萄糖DE值、过滤性质的影响,考察了液化酶、糖化酶之间的相互作用,确定了液体葡萄糖的最佳生产工艺,为工业化生产液体葡萄糖提供了理论依据。
The effects of liquefying and saccharifying conditions on the DE value and filtering characteristics of liquid glucose were studied in detail, the mutual actions between liquefying and saccharifying enzymes were explored, and the optimum production technology for liquid glucose was determined with a view of providing a theoretical foundation for the industrialized production of liquefied glucose.
出处
《饮料工业》
2007年第9期10-12,共3页
Beverage Industry
基金
陕西科技大学创新教育项目资助。
关键词
液体葡萄糖
DE值
液化
糖化
liquid glucose
DE value
liquefying
saccharifying
