Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2019, Vol. 35 ›› Issue (3): 154-157.doi: 10.11924/j.issn.1000-6850.casb17100033

Special Issue: 生物技术

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Preparation of Low DE Syrups from Millet Starch by Enzyme

  

  • Received:2017-10-12 Revised:2017-12-05 Accepted:2018-01-03 Online:2019-01-28 Published:2019-01-28

Abstract: To produce the low DE value (<20%) syrups from millet starch by high temperatureα -amylase, the influence of temperature, time and enzyme addition on the DE value of syrups and liquefaction ratio of millet starch was studied by single factor experiment. The final results of orthogonal test indicated that the optimal technology was: millet starch concentration 30%, amylase dosage 50 U/g, temperature 85℃, and reaction time 30 min. The DE value of syrups was 16.77%, and the maximum liquefaction ratio of millet starch was 81.27%.

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