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《The Food Industry》 2008-05
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Study on Enzymatic Preparation of Low DE Maltodextrin Using Non-crystal Granular Corn Starch

Tian Jing-fu Zhang Ben-shan College of Food Engineering and Biotechnology,South China University of Technology (Guangzhou 510640)  
Enzymatic preparation of low DE maltodextrin using non-crystal granular corn starch in normal temperature has been studied,the best conditions of preparation technique are confirmed by an orthogonal test:enzyme supplementation is 0.1 mg,hydrolyze time is 70 minutes,hydrolyze temperature is 40℃.The hydrolysate's DE prepared by this condition is 2.68.Ingredient of low DE maltodextrin is confirmed with high performance liquid chromatography and transformation of granule is discussed before and after enzymatic operation with electron scanning microscope.
【Fund】: 国家科技支撑计划2006BAD27B04
【CateGory Index】: TS231
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