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Study on Preparation Technology of Dextrin Using Medium and High Temperature α-Amylases

Ruixiang Zhao

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Abstract

Dextrin were prepared by the combined use of α-medium temperature amylase and α-high temperature amylase.The results showed that the optimal preparation conditions of low-dextrose equivalent(DE) value dextrin are determined as follows:temperature 90 ℃,hydrolysis time 20 min,dosage of medium temperature α-amylase 4 U/g starch and dosage of α-high temperature α-amylase 7U/g starch.The combined use of the two kinds of α-amylase can decrease the dosage of amylase and hydrolysis time.

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What this paper is about

Dextrin were prepared by the combined use of α-medium temperature amylase and α-high temperature amylase.The results showed that the optimal preparation conditions of low-dextrose equivalent(DE) value dextrin are determined as follows:temperature 90 ℃,hydrolysis time 20 min,dosage of medium temperature α-amylase 4 U/g starch and dosage of α-high temperature α-amylase 7U/g starch.The combined use of the two kinds of α-amylase can decrease the dosage of amylase and hydrolysis time.

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Available abstract

Dextrin were prepared by the combined use of α-medium temperature amylase and α-high temperature amylase.The results showed that the optimal preparation conditions of low-dextrose equivalent(DE) value dextrin are determined as follows:temperature 90 ℃,hydrolysis time 20 min,dosage of medium temperature α-amylase 4 U/g starch and dosage of α-high temperature α-amylase 7U/g starch.The combined use of the two kinds of α-amylase can decrease the dosage of amylase and hydrolysis time.

Key concepts: Dextrin, Amylase, Starch, Hydrolysis, Chemistry, Food science, Chromatography, Biochemistry

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