Influence of Extrusion-Saccharification Parameters to Filtration of Syrup Made of Enzymatic Extruded Degermed Corn

摘要：

The paper studied the influence of the extrusion saccharification parameters on filtration speed of hydrolyzed extrudates of degermed corn with amylase. Experimental data was analyzed using SAS 9.1 and obtained the optimized parameters. The parameters were shown below: the additive amount of thermostable a-amylase during extrusion was 0.80L/t, the screw rotation speed was 140r/min, the additive amount of thermostable a-amylase during liquefying was 0.60L/t, liquefaction time was 20.0min, additive amount of glucoamylase during saccharifying wasl.50L/t. The process of extruded degermed corn added thermostable a-amylase to make glucose syrup was feasible which provide theoretical basis for industrialization in glucose syrup production.

关键词： extrusion saccharification syrup filtration degermed corn amylase

作者: Ma Chengye Li Hongjun Chen Shanfeng Shen Dechao Wang Yulu

作者单位: School of Agriculture and Food Engineering Shandong University of Technology Zibo, China

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 787-791

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）