CAJ | 학술논문

以谷朊粉生产过程中的副产物B淀粉为原料，通过测定反应液DE值得变化，分析糖化时间、糖化酶添加量、普鲁兰酶添加量以及糖化酶和普鲁兰酶协同作用对糖化过程的影响规律，找出最佳糖化工艺，为B淀粉的进一步发酵利用奠定基础。结果显示：反应时间为120 min，糖化酶和普鲁兰酶协同作用添加量为25 U/g（以B淀粉干基计）， DE值达到93.8%。
이곡원분생산과정중적부산물B정분위원료，통과측정반응액DE치득변화，분석당화시간、당화매첨가량、보로란매첨가량이급당화매화보로란매협동작용대당화과정적영향규률，조출최가당화공예，위B정분적진일보발효이용전정기출。결과현시：반응시간위120 min，당화매화보로란매협동작용첨가량위25 U/g（이B정분간기계）， DE치체도93.8%。
Taking starch B, by-product of gluten production, as raw material, this paper analyzed effects of time, amount of saccharification enzyme, cooperation of saccharification enzyme and pullulan enzyme on saccharification. By measuring the change of DE value after the reaction liquid , find out the optimal reaction conditions, laying foundation for the further fermentation. Results showed that in the process of saccharification, DE increased first, then remain relatively stable, the optimum conditions of saccharification were as followed. DE value came to 93.8%with saccharification enzyme amount of 25 U/g (dry basis) by cooperation of pullulan enzyme and reaction time of 120 min.