大学化学 >> 2021, Vol. 36 >> Issue (8): 2011034.doi: 10.3866/PKU.DXHX202011034

化学实验 上一篇    下一篇

麦芽糖浆的制备实验设计及教学效果

黄玉梓(), 江茂生, 林月绪   

  • 收稿日期:2020-11-10 录用日期:2020-12-10 发布日期:2020-12-16
  • 通讯作者: 黄玉梓 E-mail:516788152@qq.com
  • 作者简介:黄玉梓, Email: 516788152@qq.com
  • 基金资助:
    2020年度福建农林大学优秀"课程思政"专项(SZ1219009)

Experimental Design and Teaching Effect of Maltose Syrup Preparation

Yuzi Huang(), Maosheng Jiang, Yuexu Lin   

  • Received:2020-11-10 Accepted:2020-12-10 Published:2020-12-16
  • Contact: Yuzi Huang E-mail:516788152@qq.com

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摘要：

为提高化学实验的综合性、创新性、探索性，设计了以自制淀粉酶为催化剂催化淀粉水解制备麦芽糖浆的实验。实验结果表明，自制淀粉酶的最佳催化温度为55℃，符合酶催化反应的特征。实验设计突出农林院校的专业特色，促进理论教学和生产实践相结合，有利于培养大学生的科学精神，同时是一次深刻的课程思政教学过程。

关键词: 淀粉, 麦芽糖, 酶催化, 实验教学

Abstract:

To improve comprehensiveness, innovation and exploratory of chemistry experiments for teaching, an experiment "preparation of maltose syrup by starch catalytic hydrolysis" was designed. The amylase was prepared and applied as catalyst in the starch hydrolysis process. The reaction had enzyme-catalyzed characteristics, with optimal catalytic temperature 55 ℃. The experiment design featured agriculture and forestry university discipline. Not only did it integrate theoretical teaching with practice to help cultivate the students' scientific spirit, but also was a profound ideological and political course.

Key words: Starch, Maltose, Enzyme catalysis, Experimental teaching

MSC2000: 

  • G64