麦芽糊精

低DE值麦芽糊精组成与凝胶性质研究

Studies on the Composition and Gelatination Properties of Low-DE Maltodextrin

本文主要是采用小麦B淀粉进行交联酶水解生产低DE值的麦芽糊精，用来替代脂肪，并将应用到蛋黄酱中，从而达到替代油脂的目的。

This article mainly used the wheat B starch crosslinking that was hydrolyzed by enzymes to produce low DE value maltodextrin , used to replace fats , and will be applied to the mayonnaise to instead of alternative oil .

并制备了不同DE值的麦芽糊精。

And maltodextrin of different DE values was prepared .

DE值越大，老化程度越低，麦芽糊精溶液稳定性越好。

DE was greater , the degree of aging was lower , the stability of maltodextrins was better .

相同条件下，与未经膨化处理的酶解米粉制取大米麦芽糊精和RPC相比，酶解效率大大提高。

Extrusion greatly improved enzymatic efficiency of rice flour .

DE值不同的麦芽糊精替代变性淀粉，对其微胶囊化有很大影响；

Significant differences in the microencapsulation of algal oil were observed by using dextrin of various DE in place of modified starch .

脂肪代用品的研究Ⅰ&不同淀粉酶水解马铃薯淀粉制备低DE值麦芽糊精研究

Studies on the Fat Replacer I & Study on Hydrolysis of Different Enzymes to Produce the Maltdrier of Low DE Value from Potato Flour

在此条件下，所得低DE值麦芽糊精的DE值为2.9。2、大米淀粉和麦芽糊精均属于非牛顿假塑性流体。

Under this condition , the dextrose equivalent of the maltodextrins is 2.9.2 、 Rice starch and maltodextrins are the properties of non-Newtonian pseudoplastic fluid .

以5wt%阿拉伯胶（GA）和麦芽糊精（MD）为壁材和稳定剂，采用超声细胞粉碎技术制备了牛初乳乳清W/O型乳状液。

W / O bovine colostrums whey emulsion was prepared with 5 wt % arabic gum ( GA ) and maltodextrin ( MD ) as wall materials and stabilizers , by the method of ultrasonic emulsification .

以含水量、吸湿性、溶解性、粒径、颗粒微观结构为指标考察麦芽糊精DE值、麦芽糊精添加量、果汁浓度及不同抗结剂对喷雾干燥产品的影响。

The quality of spray-drying products was evaluated by water content , hygroscopicity , dissolubility , average diameter and microstructure by checking added various DE value and levels of maltodextrin ( MD ) to the pulp , various juice concentration and different anti-caking agent .

在分析检测上，，抗性麦芽糊精的总膳食纤维含量（TDF）无法通过AOAC985.29或991.43的方法全部检测出来，因为它的分子量小。

Resistant maltodextrin cannot be fully quantified as dietary fiber by conventional TDF methods such as AOAC Official Method 985.29 or 991.43 , due to its low molecular weight .

采用乳化喷雾干燥法制备粉末猪油，考察了蛋白质与麦芽糊精的比例、麦芽糊精DE值以及喷雾干燥条件对胶囊膜结构的影响。

The microencapsulated powder lard was produced by spray drying method . The effects of the ratio of the soy protein isolate ( SPI ) to the maltodextrin ( MD ), the DE value of MD and the processing conditions of the spray drying on the film structure were studied .

正交交互试验确定麦芽糊精糖分检测条件的研究

Study on the Detection of Malt Dextrin Sugar by Orthogonal Design

高温型α-淀粉酶制取麦芽糊精工艺条件的优化

Optimization of technology of preparing malt dextrin by thermal-stable α - amylase

以麦芽糊精为原料可以生产出速溶性好的产品，且蜂胶产品的感官质量得到了明显的改善。

A high quality product was obtained in this study .

酶法麦芽糊精生产技术及其应用

Production Technology of Maltodextrin in Enzyme Methods and its Applications

从香蕉淀粉中制备麦芽糊精和果葡糖浆的研究

Study of the production of maltodextrins and fructose syrup from banana starch

以阿拉伯胶、麦芽糊精为壁材，单甘酯和蔗糖酯为乳化剂制备了微胶囊化红松仁油粉末油脂。

Pine seed powered oil was produced with microencapsulation .

按比例将麦芽糊精添加在定型麦汁中，调节麦汁可发酵糖的含量，控制啤酒发酵度。

Adding some maltodextrin to the wort can control the real attenuation of beer .

麦芽糊精在食品中的应用

Application of malt dextrin in food industry

麦芽糊精挤压生产的试验研究

Research of production of maltodextrin by extrusion

麦芽糊精糖分组成和分子量分布的研究及其对性质的影响

Analysis of maltose content and molecular weight of maltodextrins and its relationship to their properties

大米麦芽糊精的性质及应用

The properties and application of rice maltodextrin

2%燕麦β-葡聚糖能和麦芽糊精以及燕麦浓缩蛋白能形成凝胶结构。

2 % concentration of β - glucan with maltodextrin or oat protein could develop gelatin .

耐高温α-淀粉酶生产的麦芽糊精分子大小差别的范围大于原淀粉；

The range of the differences of molecular size is bigger than that of the original flour ;

盐类凝固剂：麦芽糊精为1：3时，所得的即食豆腐脑产品较好。

When salt-coagulants : malt dextrin was 1:3 , the quality of instant soybean curd was better .

184-1444（麦芽糊精）的要求。

184-1444 ( Maltodextrin ) .

通过糖发酵试验，选出发酵性低、对啤酒风味影响小的非发酵糖&麦芽糊精。

Maltodextrin was elected as the best unfermentable sugar for its lowest attenuation and inefficacy on beer flavor .

二氧化碳失重试验测出麦芽糊精可发酵糖的含量为10.65%。

Based on carbon dioxide production , the fermentable sugar content of maltodextrin was calculated ( 10.65 % ) .

麦芽糊精的主要性质包括麦芽糊精的稳定性、吸湿性、黏度、浑浊度和凝胶特性等。

The main characteristics of maltodextrin include stability , hygroscopicity , viscosity , turbidity and gelation behaviour as well .