低温挤压添加淀粉酶脱胚玉米生产超高麦芽糖浆的试验研究
|
摘要
本文在发明专利《挤压加酶淀粉糖浆原料的加工方法、装置和糖化方法,申请号：200710015601.X》及其科研成果的基础上,展开了低温挤压添加淀粉酶脱胚玉米制取超高麦芽糖浆的糖化试验研究,为加酶挤压技术在超高麦芽糖浆生产中的应用提供了科学依据。具体探讨了以下内容。
(1)预试验对挤压酶制剂和液化酶制剂进行筛选,对试验结果进行分析,选定中温α-淀粉酶为液化酶,β-淀粉酶为挤压前向物料中添加的酶制剂。
(2)探讨了挤压-液化系统参数(挤压时β-淀粉酶添加量、挤压机套筒温度、液化时中温仅-淀粉酶添加量和液化温度)对添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆各项考察指标的影响。通过四因素五水平二次正交旋转组合试验设计安排试验,用高效液相色谱法对糖液进行糖组分分析,并根据reda软件对试验结果进行分析和优化处理,得到较优挤压-液化系统参数范围：挤压时β-淀粉酶添加量为1.64-1.73L/t、套筒温度为59.8～60.8℃、液化时中温α-淀粉酶添加量为2.40-2.52L/t、液化温度为64.4～65.6℃。通过验证试验表明,添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆的各项考察指标均优于对照试验,说明此项技术是可行的。
(3)采用“急停法”在挤压机内部分段取料,研究了脱胚玉米以及添加β-淀粉酶的脱胚玉米在挤压过程中状态及化学成分的变化。
脱胚玉米经过挤压后,部分淀粉被降解,直链淀粉含量降低,淀粉发生糊化,脂肪含量降低,还原糖含量发生相应变化(脱胚玉米中还原糖含量降低,添加β-淀粉酶的脱胚玉米中的还原糖含量升高),外加入脱胚玉米中的β-淀粉酶的活性降低等。
The paper studied that saccharification experiment study on degermed corn added amylase extruded at low temperature for production ultra-high maltose syrup based on the patent of and its scientific research achievements. This paper provided scientific basis in adding enzyme extrusion technology applied in ultra-high maltose syrup production. The specific contents were discussed as follows.
(1) This preliminary experiment studied the selection of liquefaction enzymes and the enzymes added to material before extrusion. Through the analysis of experimental results, mesophilic a-amylase was selected for liquefied enzyme andβ-amylase was selected for extrusion enzyme.
(2) It was studied the influence of extrusion- liquefaction system pararmeters(the content ofβ-amylase during extrusion, the extruder barrel temperature, the content of mesophilic a-amylase during liquefaction, liquefaction temperature) on the index of ultra-high maltose syrup made from extruded degermed corn addedβ-amylases. The experiment was designed by the method of quadratic orthogonal rotating combination of four factors and five levels.The sugar composition of experimental sugar fluid was analysed by HPLC. The experimental results were analysed.The optimized pararmeters of extrusion-liquefaction system were obtained. The content ofβ-amylase during extrusion was 1.64～1.73 L/t. The extruder barrel temperature was 59.8～60.8℃. The content of mesophilic a-amylase during liquefaction was 2.40～2.52 L/t. The index of validated results were superior to which of contrast experiment. It explained that the process of production ultra-high maltose syrup used extruded degermed corn addedβ-amylases was feasible.
(3) The sample at the specified points was taken by 'urgent stop law'. The changes of states and chemical composition were studied when degermed corn and which mixedβ-amylases were in extrusion process.
The starch was gelatinized and degraded when degermed corn was extruded. The content of amylose and fat were decrease. Reducing sugar content produced corresponding changes (the reducing sugar of the degermed corn was decrease,but the reducing sugar of degermed corn mixedβ-amylase was increase), the activity ofβ-amylase which was added to degermed corn was reduced, etc.
(1)预试验对挤压酶制剂和液化酶制剂进行筛选,对试验结果进行分析,选定中温α-淀粉酶为液化酶,β-淀粉酶为挤压前向物料中添加的酶制剂。
(2)探讨了挤压-液化系统参数(挤压时β-淀粉酶添加量、挤压机套筒温度、液化时中温仅-淀粉酶添加量和液化温度)对添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆各项考察指标的影响。通过四因素五水平二次正交旋转组合试验设计安排试验,用高效液相色谱法对糖液进行糖组分分析,并根据reda软件对试验结果进行分析和优化处理,得到较优挤压-液化系统参数范围：挤压时β-淀粉酶添加量为1.64-1.73L/t、套筒温度为59.8～60.8℃、液化时中温α-淀粉酶添加量为2.40-2.52L/t、液化温度为64.4～65.6℃。通过验证试验表明,添加β-淀粉酶脱胚玉米挤出物制取超高麦芽糖浆的各项考察指标均优于对照试验,说明此项技术是可行的。
(3)采用“急停法”在挤压机内部分段取料,研究了脱胚玉米以及添加β-淀粉酶的脱胚玉米在挤压过程中状态及化学成分的变化。
脱胚玉米经过挤压后,部分淀粉被降解,直链淀粉含量降低,淀粉发生糊化,脂肪含量降低,还原糖含量发生相应变化(脱胚玉米中还原糖含量降低,添加β-淀粉酶的脱胚玉米中的还原糖含量升高),外加入脱胚玉米中的β-淀粉酶的活性降低等。
The paper studied that saccharification experiment study on degermed corn added amylase extruded at low temperature for production ultra-high maltose syrup based on the patent of
(1) This preliminary experiment studied the selection of liquefaction enzymes and the enzymes added to material before extrusion. Through the analysis of experimental results, mesophilic a-amylase was selected for liquefied enzyme andβ-amylase was selected for extrusion enzyme.
(2) It was studied the influence of extrusion- liquefaction system pararmeters(the content ofβ-amylase during extrusion, the extruder barrel temperature, the content of mesophilic a-amylase during liquefaction, liquefaction temperature) on the index of ultra-high maltose syrup made from extruded degermed corn addedβ-amylases. The experiment was designed by the method of quadratic orthogonal rotating combination of four factors and five levels.The sugar composition of experimental sugar fluid was analysed by HPLC. The experimental results were analysed.The optimized pararmeters of extrusion-liquefaction system were obtained. The content ofβ-amylase during extrusion was 1.64～1.73 L/t. The extruder barrel temperature was 59.8～60.8℃. The content of mesophilic a-amylase during liquefaction was 2.40～2.52 L/t. The index of validated results were superior to which of contrast experiment. It explained that the process of production ultra-high maltose syrup used extruded degermed corn addedβ-amylases was feasible.
(3) The sample at the specified points was taken by 'urgent stop law'. The changes of states and chemical composition were studied when degermed corn and which mixedβ-amylases were in extrusion process.
The starch was gelatinized and degraded when degermed corn was extruded. The content of amylose and fat were decrease. Reducing sugar content produced corresponding changes (the reducing sugar of the degermed corn was decrease,but the reducing sugar of degermed corn mixedβ-amylase was increase), the activity ofβ-amylase which was added to degermed corn was reduced, etc.
引文
[1]胡靖,艾咏平.玉米产业化现状与发展趋势[J].粮食与饲料工业,2007,30(06)：18-20.
[2]吕小妹,王利强,李慧蓉.玉米综合深加工应用的研究进展[J].农产品加工·学刊,2009(8)：51-57.
[3]张博雅,王云峰,张鹤亮.中国玉米深加工生产发展现状[J].河北北方学院学报(自然科学版),2008,24(4)：28-31.
[4]顾正彪.我国淀粉及其深加工工业现状和发展趋势[J].粮食与饲料工业,2002(8)：7-9.
[5]张力田.淀粉-糖品的好来源[J].淀粉与淀粉糖,1997,24(04)：1-5.
[6]Ristina E goto, Elisangela P. Barbosa, etc. Production of ylase by Aspergillus fumigatus utilizing α-glycoside, as ynthetic analogue of maltose assubstrate[J]. FEMS Microbiology Letters,1998,167:139-143.
[7]王岁楼,张平之.全酶法同时制取超高麦芽糖及高蛋白米粉[J].无锡轻工大学学报,1998,17(2)：29.
[8]任鸿均.有发展前景的麦芽糖和麦芽糖醇[J].适用技术,2002(2)：18-22.
[9]李新华,董海洲.粮油加工学(第二版)[M].北京：中国农业大学出版社,2009：165-167.
[10]曹龙奎,李凤林.淀粉制品生产工艺学[M].北京：中国轻工业出版社,2008.
[11]张力田.淀粉糖(第二版)[M].北京：中国轻工业出版社,1998：172-175.
[12]毕金峰,魏宝东.玉米淀粉酶法生产高麦芽糖浆研究[J].郑州工程学院学报,2004,25(3)：24-29.
[13]武丽华,林剑,刘洪银.超高麦芽糖浆研究[J].粮油与油脂,1999(2)：7-8.
[14]王岁楼等.全酶法同时制取超高麦芽糖及高蛋白米粉[J].无锡轻工大学学报,1998,17(2)：28-33.
[15]周家华,罗发兴,张力田.超高麦芽糖浆的生产[J].食品与发酵工业,1994(5)：39-43.
[16]周建芹,罗发兴. Maltogenase和β-淀粉酶制取超高麦芽糖浆的研究[J].农业工程学报,2002,18(1)：126-128.
[17]罗发兴,扶雄.多酶协同糖化生产高纯度麦芽糖的方法[P].01130028.0.
[18]高群玉.高纯度麦芽糖制品的生产方法[P].200410051025.0.
[19]刘永乐等.利用一次高压喷射液化法生产系列大米麦芽糖浆[J].食品与机械,2004,20(3)：4-5,19.
[20]Niimi,Masahiro,Hariu.Manufacturing method of high purity maltose and its reduced product[P]. 5,141,859.
[21]张云茹等.全酶法生产高麦芽糖浆及其工艺研究[J].中国粮油学报,2006,21(2)：23-26.
[22]叶红玲.全酶法制备超高麦芽糖工艺的研究[D].安徽：安徽农业大学,2010.
[23]罗云波,生吉萍.食品生物技术导论[M].北京：化学工业出版社,2006.
[24]T.Noda,S.Furuta,I.Suda.Sweet potato β-amylase immobilized on chitosan beads and its application in the semi-continuous production of maltose[J]. Carbohydrate Polymers,2001,44:189-195.
[25]Anna G P,Lucyna S.Continuous potato starch hydrolysis process in a membrane reactor with tubular and hollow-fiber membranes[J].Desalination,2005,184:105-112.
[26]Antrim,Richard L,Lee. High purity maltose process and products[P].U.S.6,436,678.
[27]吴静.挤压加酶脱胚玉米生产糖浆及滤渣酶解蛋白质的试验研究[D].山西：山西农业大学,2010.
[28]Linko P,LinkoYY, Olkku J. Extrusion cooking and bioconversions[J]. Journal of Food Engi neering, 1983,2(4):243-257.
[29]Colonna P,Doublier,J L,Melcion,J P,et al. Extrusion cooking and drum drying of wheat starch. Ⅰ. Physical and macromolecular modifications[J]. Cereal Chemistry,1984,61:538-543.
[30]Fretzdorff,B,seiler, K. The effects of twin-screw extrusion cooking on cereal enzymes[J]. Journal of Cereal Science,1987,5:73-82.
[31]Grafelman D D,MeagherM M. Liquefaction of starch by a single screw extruder and post-ex trusion static mixer reactor [J].Journal of Food Engineering,1995,24(4):529-542.
[32]Park Y K, Sato H H, San Martin, et al. Production of ethanol from extruded corn starch by a nonconventional fermentation method[J]. Biotechnol. Lett,1987,9(2):143-146.
[33]杜双奎,魏益民,张波.挤压膨化过程中物料组分的变化分析[J].中国粮油学报,2005,20(3)： 39-45.
[34]冉旭,李玲玲,蒋林茂等.挤压加工条件对玉米淀粉酶转化程度的影响[J].粮食与饲料工业,2006,7：23-25.
[35]孙于庆,冉旭.麦芽糊精挤压生产的试验研究[J].食品科技,2006,10：123-126.
[36]S Govindasamy,O H Campanellab, C G Oates. The single screw extruder as a bioreactor for sago starch hydrolysis[J]. Food Chemistry,1997a.60(1):1-11.
[37]S Govindasamy,OH Campanella, CG Oates. High moisture twin screw extrusion of sago starch. Ⅱ. Saccharification as influenced by thermomechanical history[J]. Carbohydrate Polymers, 1997b,32(3-4):267-274.
[38]Vasanthan T, Yeung J, Hoover R. Dextrinization of starch in barley flourswith thermostable alpha-amylase by extrusion cooking[J]. starch,2001,53(12):616-622.
[39]Tim Baks, Frans HJ Kappen, Anja E M Janssen et al. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B.licheniformis[J]. Journal of Cereal Science,2008,2(47):214-225.
[40]Solihin, Budiasih W, Kim, M H et al. Effects of feed moisture content on enzymatic hydrolysis of corn starch in twin-screw extruder and saccharification of the dried extrudates[J]. Food Science and Biotechnology,2007,16(3):381-385.
[41]石彦忠,余平,韩颖.膨化玉米粉制糖技术研究[J].食品科学,2009,30(08)：132-136.
[42]奚可畏.挤压蒸煮玉米粉、脱胚玉米制取葡萄糖浆的试验研究[D].哈尔滨：东北农业大学,2007.
[42]申德超,奚可畏,马成业.低温挤压添加酶制剂的玉米粗淀粉的糖化过程试验研究[J].农业工程学报,2007,23(12)：263-268.
[43]肖志刚,申德超.淀粉糖浆的挤压酶解技术[J].农业机械学报,2008,391(12)：111-116.
[44]张爽,申德超.挤压加酶玉米粗淀粉生产淀粉糖浆固形物含量试验研究[J].东北农业大学学报,2009,40(4)：99-101.
[45]马成业,申德超.脱胚玉米添加中温酶挤出物制取葡萄糖浆试验研究[J].农业机械学报,2010,41(5)： 126-130.
[46]申德超,奚可畏,马成业.低温挤压加酶脱胚玉米粉生产糖浆糖化试验[J].农业机械学报,2010,41(8)：140-145.
[47]尤新.用玉米粉酶法生产淀粉糖和发酵制品[J].粮油食品科技,2000,8(6)：1-2.
[48]刘玉田等.淀粉类食品新工艺与新配方[M].山东济南：山东科学技术出版社,2002：327-330.
[49]徐中儒.回归分析与试验设计[M].北京：中国农业出版社,1998,71-73.
[50]王肇慈.粮油食品品质分析[M].中国轻工业出版社,2000.
[51]郑宝东.食品酶学[M].南京：东南大学出版社,2006.
[52]姜锡瑞.酶制剂应用手册[M].北京：中国轻工业出版社,2001.
[53]Ann-Charlotte Eliasson食品淀粉的结构、功能及应用[M].北京：中国轻工业出版社,2009：230.
[54]郭蔼光.基础生物化学[M].北京：高等教育出版社,2001：82,83.
[55]张力田.淀粉糖(修订版)[M].北京：中国轻工业出版社,2007：1-8.
[56]郇延军.蒸煮挤压过程中淀粉的变化[J].无锡轻工大学学报,1997(4)：45-47.
[57]P.Linko, P.Colonna, C. Mercier. High-temperature, short-time extrusion cooking[J]. Advance in Cereal Science and technology,1981,4:145-235.
[58]B.Y.Chiany, J.A.Johnson.Gelatinization of starch in extruded products[J]. Cereal Chemistry,1977, 54(3):436-443.
[59]张水华.食品分析[M].北京：中国轻工业出版社,2007：115-127.
[60]黄立新,徐正康.用HPLC作为检测淀粉糖品糖组分方法标准的必要性[J].广州食品工业科技,2010(3)：19-21.
[61]金其荣.低聚糖及根霉低聚糖的生理功能[J].食品科学[M],1994(1)：5-17.
[62]崔建云.食品加工机械与设备[M].北京：中国轻工业出版社,2004：283.
[63]孟爽,申德超.挤压膨化过程中大米淀粉糊化程度研究[J].东北农业大学学报,2005,36(1)：82-85.
[64]Robin Guy. Extrusion Cooking:Technologies and Applications[J]. CRC Presss,2000:2-3.
[65]陆勤丰.挤压膨化加工中的化学成分[J].四川粮油科技,2001(1)：43,44.
[66]马成业.低温挤压添加淀粉酶的脱胚玉米生产糖浆的糖化试验研究[D].哈尔滨：东北农业大学, 2010.
[67]李里特.食品原料学[M].北京：中国农业出版社,2001：30,31.
[68]阚建全.食品化学[M].北京：中国农业大学出版社,2002：74-80.
[69]赵学伟,魏益民,杜双奎.挤压引起食品特性变化的数学模型研究[J].农业工程学报,2008,24(10)：301-307
[70]罗志刚.抗性淀粉RS3的制备研究[J].食品科技,2006,11：79-82.
[71]蹇华丽,高群玉,梁世中.链淀粉含量对抗性淀粉形成影响的研究[J].粮食与油脂,2002(10)：5-7.
[72]Eerlingen R C, DeceuninckM, Delcour J A. Enzyme resistant starch Ⅱ. Influence of amylose chain length on resistant starch formation[J]. Cereal Chemistry,1993,70(3):345-350.
[73]王忠华.抗性淀粉形成的影响因素研究进展[J].食品工业科技,2007(7)：216-221.
[74]Parchure A A, Kulkani P R. Effect of food processing treatments on generation of resistant starch [J]. Indian Journal of Food Science Nutrition,1997,48(4):257-260.
[75]徐丹鸿,徐红华.抗性淀粉的制备及其形成影响因素的研究[J].粮食科技与经济,2006(1)：50-51.
[76]Eliasson A C, Finstad H, Ljunger G. A study of starch- lipid interactions for some native and modified maize starch[J]. Starch,1988,40:95-100.
[77]Kaur K, Singh N. Amylose - lipid complex formation during cooking of rice flour[J]. Food Chemistry,2000,71:511-517.
[78]Mercier C. Food process engineering [M]. London:Applied Science Publishers Ltd,1980:795-807.
[79]R Cui, C G Oates. The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch[J]. Food Chemistry,1999,65(4):417-425.
[80]Mary Chiming Tang, Les Copeland. Analysis of complex between lipids and wheat starch[J]. Carbohydrate Polymers,2007,67:80-85.
[81]金征宇.挤压食品[M].北京：中国轻工业出版社,2005：64-72.
[2]吕小妹,王利强,李慧蓉.玉米综合深加工应用的研究进展[J].农产品加工·学刊,2009(8)：51-57.
[3]张博雅,王云峰,张鹤亮.中国玉米深加工生产发展现状[J].河北北方学院学报(自然科学版),2008,24(4)：28-31.
[4]顾正彪.我国淀粉及其深加工工业现状和发展趋势[J].粮食与饲料工业,2002(8)：7-9.
[5]张力田.淀粉-糖品的好来源[J].淀粉与淀粉糖,1997,24(04)：1-5.
[6]Ristina E goto, Elisangela P. Barbosa, etc. Production of ylase by Aspergillus fumigatus utilizing α-glycoside, as ynthetic analogue of maltose assubstrate[J]. FEMS Microbiology Letters,1998,167:139-143.
[7]王岁楼,张平之.全酶法同时制取超高麦芽糖及高蛋白米粉[J].无锡轻工大学学报,1998,17(2)：29.
[8]任鸿均.有发展前景的麦芽糖和麦芽糖醇[J].适用技术,2002(2)：18-22.
[9]李新华,董海洲.粮油加工学(第二版)[M].北京：中国农业大学出版社,2009：165-167.
[10]曹龙奎,李凤林.淀粉制品生产工艺学[M].北京：中国轻工业出版社,2008.
[11]张力田.淀粉糖(第二版)[M].北京：中国轻工业出版社,1998：172-175.
[12]毕金峰,魏宝东.玉米淀粉酶法生产高麦芽糖浆研究[J].郑州工程学院学报,2004,25(3)：24-29.
[13]武丽华,林剑,刘洪银.超高麦芽糖浆研究[J].粮油与油脂,1999(2)：7-8.
[14]王岁楼等.全酶法同时制取超高麦芽糖及高蛋白米粉[J].无锡轻工大学学报,1998,17(2)：28-33.
[15]周家华,罗发兴,张力田.超高麦芽糖浆的生产[J].食品与发酵工业,1994(5)：39-43.
[16]周建芹,罗发兴. Maltogenase和β-淀粉酶制取超高麦芽糖浆的研究[J].农业工程学报,2002,18(1)：126-128.
[17]罗发兴,扶雄.多酶协同糖化生产高纯度麦芽糖的方法[P].01130028.0.
[18]高群玉.高纯度麦芽糖制品的生产方法[P].200410051025.0.
[19]刘永乐等.利用一次高压喷射液化法生产系列大米麦芽糖浆[J].食品与机械,2004,20(3)：4-5,19.
[20]Niimi,Masahiro,Hariu.Manufacturing method of high purity maltose and its reduced product[P]. 5,141,859.
[21]张云茹等.全酶法生产高麦芽糖浆及其工艺研究[J].中国粮油学报,2006,21(2)：23-26.
[22]叶红玲.全酶法制备超高麦芽糖工艺的研究[D].安徽：安徽农业大学,2010.
[23]罗云波,生吉萍.食品生物技术导论[M].北京：化学工业出版社,2006.
[24]T.Noda,S.Furuta,I.Suda.Sweet potato β-amylase immobilized on chitosan beads and its application in the semi-continuous production of maltose[J]. Carbohydrate Polymers,2001,44:189-195.
[25]Anna G P,Lucyna S.Continuous potato starch hydrolysis process in a membrane reactor with tubular and hollow-fiber membranes[J].Desalination,2005,184:105-112.
[26]Antrim,Richard L,Lee. High purity maltose process and products[P].U.S.6,436,678.
[27]吴静.挤压加酶脱胚玉米生产糖浆及滤渣酶解蛋白质的试验研究[D].山西：山西农业大学,2010.
[28]Linko P,LinkoYY, Olkku J. Extrusion cooking and bioconversions[J]. Journal of Food Engi neering, 1983,2(4):243-257.
[29]Colonna P,Doublier,J L,Melcion,J P,et al. Extrusion cooking and drum drying of wheat starch. Ⅰ. Physical and macromolecular modifications[J]. Cereal Chemistry,1984,61:538-543.
[30]Fretzdorff,B,seiler, K. The effects of twin-screw extrusion cooking on cereal enzymes[J]. Journal of Cereal Science,1987,5:73-82.
[31]Grafelman D D,MeagherM M. Liquefaction of starch by a single screw extruder and post-ex trusion static mixer reactor [J].Journal of Food Engineering,1995,24(4):529-542.
[32]Park Y K, Sato H H, San Martin, et al. Production of ethanol from extruded corn starch by a nonconventional fermentation method[J]. Biotechnol. Lett,1987,9(2):143-146.
[33]杜双奎,魏益民,张波.挤压膨化过程中物料组分的变化分析[J].中国粮油学报,2005,20(3)： 39-45.
[34]冉旭,李玲玲,蒋林茂等.挤压加工条件对玉米淀粉酶转化程度的影响[J].粮食与饲料工业,2006,7：23-25.
[35]孙于庆,冉旭.麦芽糊精挤压生产的试验研究[J].食品科技,2006,10：123-126.
[36]S Govindasamy,O H Campanellab, C G Oates. The single screw extruder as a bioreactor for sago starch hydrolysis[J]. Food Chemistry,1997a.60(1):1-11.
[37]S Govindasamy,OH Campanella, CG Oates. High moisture twin screw extrusion of sago starch. Ⅱ. Saccharification as influenced by thermomechanical history[J]. Carbohydrate Polymers, 1997b,32(3-4):267-274.
[38]Vasanthan T, Yeung J, Hoover R. Dextrinization of starch in barley flourswith thermostable alpha-amylase by extrusion cooking[J]. starch,2001,53(12):616-622.
[39]Tim Baks, Frans HJ Kappen, Anja E M Janssen et al. Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch-water mixtures with alpha-amylase from B.licheniformis[J]. Journal of Cereal Science,2008,2(47):214-225.
[40]Solihin, Budiasih W, Kim, M H et al. Effects of feed moisture content on enzymatic hydrolysis of corn starch in twin-screw extruder and saccharification of the dried extrudates[J]. Food Science and Biotechnology,2007,16(3):381-385.
[41]石彦忠,余平,韩颖.膨化玉米粉制糖技术研究[J].食品科学,2009,30(08)：132-136.
[42]奚可畏.挤压蒸煮玉米粉、脱胚玉米制取葡萄糖浆的试验研究[D].哈尔滨：东北农业大学,2007.
[42]申德超,奚可畏,马成业.低温挤压添加酶制剂的玉米粗淀粉的糖化过程试验研究[J].农业工程学报,2007,23(12)：263-268.
[43]肖志刚,申德超.淀粉糖浆的挤压酶解技术[J].农业机械学报,2008,391(12)：111-116.
[44]张爽,申德超.挤压加酶玉米粗淀粉生产淀粉糖浆固形物含量试验研究[J].东北农业大学学报,2009,40(4)：99-101.
[45]马成业,申德超.脱胚玉米添加中温酶挤出物制取葡萄糖浆试验研究[J].农业机械学报,2010,41(5)： 126-130.
[46]申德超,奚可畏,马成业.低温挤压加酶脱胚玉米粉生产糖浆糖化试验[J].农业机械学报,2010,41(8)：140-145.
[47]尤新.用玉米粉酶法生产淀粉糖和发酵制品[J].粮油食品科技,2000,8(6)：1-2.
[48]刘玉田等.淀粉类食品新工艺与新配方[M].山东济南：山东科学技术出版社,2002：327-330.
[49]徐中儒.回归分析与试验设计[M].北京：中国农业出版社,1998,71-73.
[50]王肇慈.粮油食品品质分析[M].中国轻工业出版社,2000.
[51]郑宝东.食品酶学[M].南京：东南大学出版社,2006.
[52]姜锡瑞.酶制剂应用手册[M].北京：中国轻工业出版社,2001.
[53]Ann-Charlotte Eliasson食品淀粉的结构、功能及应用[M].北京：中国轻工业出版社,2009：230.
[54]郭蔼光.基础生物化学[M].北京：高等教育出版社,2001：82,83.
[55]张力田.淀粉糖(修订版)[M].北京：中国轻工业出版社,2007：1-8.
[56]郇延军.蒸煮挤压过程中淀粉的变化[J].无锡轻工大学学报,1997(4)：45-47.
[57]P.Linko, P.Colonna, C. Mercier. High-temperature, short-time extrusion cooking[J]. Advance in Cereal Science and technology,1981,4:145-235.
[58]B.Y.Chiany, J.A.Johnson.Gelatinization of starch in extruded products[J]. Cereal Chemistry,1977, 54(3):436-443.
[59]张水华.食品分析[M].北京：中国轻工业出版社,2007：115-127.
[60]黄立新,徐正康.用HPLC作为检测淀粉糖品糖组分方法标准的必要性[J].广州食品工业科技,2010(3)：19-21.
[61]金其荣.低聚糖及根霉低聚糖的生理功能[J].食品科学[M],1994(1)：5-17.
[62]崔建云.食品加工机械与设备[M].北京：中国轻工业出版社,2004：283.
[63]孟爽,申德超.挤压膨化过程中大米淀粉糊化程度研究[J].东北农业大学学报,2005,36(1)：82-85.
[64]Robin Guy. Extrusion Cooking:Technologies and Applications[J]. CRC Presss,2000:2-3.
[65]陆勤丰.挤压膨化加工中的化学成分[J].四川粮油科技,2001(1)：43,44.
[66]马成业.低温挤压添加淀粉酶的脱胚玉米生产糖浆的糖化试验研究[D].哈尔滨：东北农业大学, 2010.
[67]李里特.食品原料学[M].北京：中国农业出版社,2001：30,31.
[68]阚建全.食品化学[M].北京：中国农业大学出版社,2002：74-80.
[69]赵学伟,魏益民,杜双奎.挤压引起食品特性变化的数学模型研究[J].农业工程学报,2008,24(10)：301-307
[70]罗志刚.抗性淀粉RS3的制备研究[J].食品科技,2006,11：79-82.
[71]蹇华丽,高群玉,梁世中.链淀粉含量对抗性淀粉形成影响的研究[J].粮食与油脂,2002(10)：5-7.
[72]Eerlingen R C, DeceuninckM, Delcour J A. Enzyme resistant starch Ⅱ. Influence of amylose chain length on resistant starch formation[J]. Cereal Chemistry,1993,70(3):345-350.
[73]王忠华.抗性淀粉形成的影响因素研究进展[J].食品工业科技,2007(7)：216-221.
[74]Parchure A A, Kulkani P R. Effect of food processing treatments on generation of resistant starch [J]. Indian Journal of Food Science Nutrition,1997,48(4):257-260.
[75]徐丹鸿,徐红华.抗性淀粉的制备及其形成影响因素的研究[J].粮食科技与经济,2006(1)：50-51.
[76]Eliasson A C, Finstad H, Ljunger G. A study of starch- lipid interactions for some native and modified maize starch[J]. Starch,1988,40:95-100.
[77]Kaur K, Singh N. Amylose - lipid complex formation during cooking of rice flour[J]. Food Chemistry,2000,71:511-517.
[78]Mercier C. Food process engineering [M]. London:Applied Science Publishers Ltd,1980:795-807.
[79]R Cui, C G Oates. The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch[J]. Food Chemistry,1999,65(4):417-425.
[80]Mary Chiming Tang, Les Copeland. Analysis of complex between lipids and wheat starch[J]. Carbohydrate Polymers,2007,67:80-85.
[81]金征宇.挤压食品[M].北京：中国轻工业出版社,2005：64-72.