麦芽糊精的生产

Production of maltodextrin

麦芽糊精系列产品均以淀粉为原料，经酶法工艺控制水解转化而成。淀粉是由许多葡萄糖分子聚合而成的碳水化合物；它的分子结构中大部分是以。α—(1，4)键连接，少量是以α—(1，6)键连接。利用耐高温α—淀粉酶对淀粉的催化水解具有高度的专一性，即：

The maltodextrin series products are all made from starch as raw material and hydrolyzed through enzymatic process control. Starch is a carbohydrate formed by the aggregation of many glucose molecules; Most of its molecular structure is based on. α— (1, 4) key connection, with a small amount of α— (1, 6) key connection. Utilize high temperature resistance α— Amylase has high specificity in catalyzing the hydrolysis of starch, namely:

只能按照一定的方式水解一定种类和一定部位的葡萄糖苷键的特别性能，仅水解淀粉，不分解蛋白质、纤维素等。所以麦芽糊精是以玉米、大米等为原料，经酶法控制水解液化、脱色、过滤、离子交换、真空浓缩及喷雾干燥而成。其视密度在0．5g／CM3以下，遇水易分散溶解。

It can only hydrolyze the special properties of certain types and certain parts of the glycosidic bond in a certain way, only hydrolyze starch, not protein, cellulose, etc. Therefore, maltodextrin is made from corn, rice and other raw materials through enzymatic control of hydrolysis, liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/CM3, and it is easily dispersed and dissolved in water.

酶法工艺生产的麦芽糊精与酸法工艺生产的麦芽糊精的大区别在于不会析出长链直链淀粉成分，故不会产生白色沉淀物，从而大大提高了麦芽糊精的商品价值。

The major difference between maltodextrin produced by enzymatic process and maltodextrin produced by acid process is that it does not precipitate long-chain amylose components, so it does not produce white precipitates, greatly improving the commercial value of maltodextrin.

酶法麦芽糊精放在水中，下沉很快，落在水底中，并能逐渐往上返，同时渐渐溶解，其溶解度略低于砂糖，但水化力较强。一旦吸收水分后，保持水分的能力较强。这是麦芽糊精的一个重要特性，在使用中常常会利用这一特性。

Enzymatic maltodextrin is placed in water and sinks quickly. It falls to the bottom of the water and can gradually rise and dissolve. Its solubility is slightly lower than that of sugar, but its hydration power is strong. Once absorbed, the ability to maintain moisture is strong. This is an important characteristic of maltodextrin, which is often utilized in use.

特性及消化吸收

Characteristics and digestion and absorption

麦芽糊精的DE值在4％—6％，其糖组成全部是四糖以上的较大分子，DE值在9％—12％时，其糖组成是低分子糖类的比例较少，而高分子糖类较多。因此，此类产品无甜味，不易受潮，难以褐变。

The DE value of maltodextrin is between 4% and 6%, and its sugar composition is entirely composed of larger molecules of tetrasaccharides or more. When the DE value is between 9% and 12%, the proportion of low molecular sugars in its sugar composition is relatively small, while high molecular sugars are more abundant. Therefore, this type of product has no sweet taste, is not easily affected by moisture, and is difficult to brown.

精萘厂家认为其在食品中使用，能提高食品的触感，并产生较强黏性；DE值在13％—17％时，其甜度较低，不易受潮，还原糖比例较低，难以褐变，溶解性较好。用于食品中，能产生适应的粘度；DE值在18％—22％时，稍有甜味，有一定的吸潮性，还原糖比例适当，能发生褐变反应，溶解性良好。在食品中使用，不会产生提高粘度的效果。

Refined naphthalene manufacturers believe that its use in food can improve the tactile sensation of the food and produce strong viscosity; When the DE value is between 13% and 17%, its sweetness is low, it is not easily affected by moisture, the proportion of reducing sugars is low, it is difficult to brown, and its solubility is good. Used in food to produce suitable viscosity; When the DE value is between 18% and 22%, it has a slightly sweet taste, certain moisture absorption, appropriate ratio of reducing sugar, can undergo browning reaction, and good solubility. When used in food, it does not have the effect of increasing viscosity.

麦芽糊精是经耐高温α—淀粉酶水解，介于淀粉与麦芽低聚糖之间的一种产物，它的分子中含有经淀苷初步水解的α1→4和α1→6糖苷键的大分子糖类，因此它不像淀粉质那样，可不经唾液淀粉酶的水解直接进入到人的胃中，通过小肠黏膜上皮细胞中微绒毛膜上的α1→4糖苷酶初步水解成大部分葡萄糖及少量麦芽低聚糖，然后再由小肠黏膜上皮细胞中微绒毛膜上的异麦芽糖酶水解麦芽低聚糖中的α1→6糖苷键成为葡萄糖，才能为人体完全消化吸收。

Maltodextrin is heat-resistant α— Amylase hydrolysis is a product between starch and malt oligosaccharide. Its molecule contains amylin α 1 → 4 and α 1 → 6 glycosidic bond macromolecular carbohydrate, so unlike amylum, it can enter the human stomach directly without hydrolysis of salivary amylase, and pass through the α 1 → 4 glycosidase is initially hydrolyzed into most glucose and a small amount of malt oligosaccharide, and then the isomaltase on the microvilli of small intestinal mucosal epithelial cells hydrolyzes α Only when the 1 → 6 glycosidic bond becomes glucose can it be completely digested and absorbed by the human body.

因此，它特别适用于消化力相对较弱的病人、老人或儿童作为食品补充剂，代替淀粉类食物，缓解消化压力。

Therefore, it is particularly suitable for patients, elderly people, or children with relatively weak digestion as a food supplement to replace starch based foods and alleviate digestive pressure.

麦芽糊精的生产、特性及消化吸收这一相关内容就讲解到这里了，您对此有哪些疑惑或者需求，随时欢迎您来我们网站http://www.jnjdbc.cn进行咨询！

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