摘要
研究了酶解对玉米氧化淀粉应用性质的影响。玉米淀粉采用少量次氯酸钠氧化和α-淀粉酶水解处理,在酶浓度为0.015%以下,温度为60～65℃,酶反应时间为0～8min时得粉状颗粒产品。测定结果表明,淀粉的抗老化性、抗凝沉性以及耐酸性得到了极大改善。
This paper focused on the effect on the cornstarch after it was treated by sodium hypochlorite oxidization andα-amylase partial hydrolysis.The results showed that when the density of theα-amylase was below0.015%,and the temperature was between60℃and65℃,and the time of reaction was between0and8minutes,the staling -inhibition property,acid -resisting and anti -precipitability of this product improved g reatly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期29-31,共3页
Science and Technology of Food Industry
关键词
酶解
玉米淀粉
抗老化性
抗凝沉性
耐酸性
氧化
改性淀粉
cornstarch
α-amylase
hydrolysis
staling -inhibition property
anti -precipitability
acid -resisting
