Effect factors of liquidation of potato starch

摘要：

The influencing factors of potato starch liquefaction system which use the a-amylase to hydrolysis, the degree of hydrolysis of starch (DE) value as the index by orthogonal experiment, to determine the optimum factor parameters : a-amylase 15μ/g , starch content 25％, Liquefied time 55 min, liquefaction temperature 70℃, liquefaction pH 6.5. Under this condition, the DE value is 17％ The results lays a theoretical foundation for the preparation of potato starch saccharification solution.

作者: Xu Zhong Liu Nan Zhao Dan Wangduo Che Chunbo Yang Ping Huang Likun

作者单位: Department of Environmental Engineering, Harbin University of Commerce, Harbin 150076, China

会议类型: 国际会议

会议名称: 2011 International Conference on Environmental Biotechnology and Materials Engineering(2011年环境生物技术与材料工程国际会议)

会议地点: 哈尔滨

会议语种:英文

页码: 1278-1282

在线出版日期: 2011-03-26（万方平台首次上网日期，不代表论文的发表时间）