Abstract
This paper reviews the physical and chemical properties of starch hydrolysates and physiological characteristics and functions, preparation method and application progress. Starch hydrolysis test washydrolyzedstarchpolysaccharidesmonosaccharides such trials. Using starch as reactants commonly used in industrial α-amylase at a temperature 92-97 ℃, reaction time 90-120 min time, pH = 5.8-6.2 liquefaction into dextrin, by changing the different temperature, pH, and to determine the optimal dosage of the enzyme liquefaction process.
Because enzymes have high catalytic activity, specificity, by adding different types of enzymes can be liquefied after the dextrin into glucose or maltose. Dextrin at a temperature 58-60 ℃, pH = 4.0-4.5 by the glucoamylase catalytic conditions can be transformed into glucose (>96%) higher syrup. In the dextrin in the temperature 60-62 ℃, pH = 5.3-5.5 under the conditions by β-amylase and pullulanase can be the combined effect of maltose content (>85%) of the syrup.
Key words: Starch; hydrolase; glucose
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