机构地区: 暨南大学理工学院食品科学与工程系
出 处: 《食品与发酵工业》 2006年第5期71-73,共3页
摘 要: 研究了以籼米淀粉为基质的低DE值麦芽糊精的酶解工艺,采用多元回归分析法(Multiple RegressionAnalysis)得到一条二阶多项式回归方程式,其相关系数为0.982,并且模型在α=0.05的水平上回归显著.通过响应面分析(Respond Surface Analysis),在酶解温度95℃下,改变酶用量(1~3 mL),酶解时间(10~15 min)和淀粉浆液浓度(10%~20%),可以制备出DE值为0.76~5.72的麦芽糊精. Rice maltodextrins with low dextrose equivalent were prepared by a-amylase digestion of a starch paste. Using Multiple Regression Analysis, a second - order model was obtained with a correlation coefficient 0. 982 (P ≤ 0.05). Analysis of the response surface showed that dextrose equivalent (DE) 0.75 - 5.72 were prepared at 95℃ by altering the amount of enzyme( 1-3 mL), digested time ( 10- 15 min) and the concentration of starch paste ( 10% -20% ).