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低聚异麦芽糖制备工艺研究 总被引：3，自引：0，他引：3
以淀粉为原料，采用三种麦芽糖生成酶和α－葡萄糖苷酶进行了低聚异麦芽糖制备研究。考察了麦芽糖生成酶和其组合方式，以及糖化转苷配合方式对低聚异麦芽糖生成的影响，结果表明在PH5．0，60℃下合用β－淀粉酶，普鲁兰酶和真菌α-淀粉酶（加入量均为0．1L／t淀粉）先部分糖化，再加α－葡萄糖转苷酶（加入量为1L/t淀粉）进行转苷反应，有利于生成更多的低聚异麦芽糖，且总糖化转苷时间短（30h）。在此基础上优化出了制备低聚异麦芽糖的工艺流程，并试制了低聚异麦芽糖，产品中的功能性成分异麦芽糖达到18．7％，潘糖达12．3％，异麦芽三糖达8．0％，质量达到了日本同类产品的水平。 相似文献
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人教版高中《生物》（必修）第一册的注解有：淀粉在淀粉酶的作用下能够水解成麦芽糖、葡萄糖。而在原来的旧教材中的表述为：淀粉在淀粉酶的作用下水解成麦芽糖。那么淀粉到底在淀粉酶的作用下能否分解出葡萄糖？ 相似文献
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Variation in the limit dextrinase activity of barley malt, and the relationships between limit dextrinase activity and malt quality parameters were investigated using eight cultivars grown at seven diverse locations in China for two successive years. Limit dextrinase activity varied with genotype and location, with the levels ranging from 0.245 U/g to 0.980 U/g. The results showed that the variation in limit dextrinase activity was more attributable to the environment （location and year） than to the genotype. The response of limit dextrinase activity to the environment differed markedly among cultivars, and was reflected by large difference in coefficient of variation of cultivars across diverse locations. Regression analysis showed that limit dextrinase activity was negatively correlated with malt viscosity （r=-0.52, P〈0.01）, positively correlated with Kolbach index （r=0.38, P〈0.01） and malt extract （r=0.30, P〈0.05）, but had no significant correlation with malt protein content and diastatic power. 相似文献
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