麦芽糖浆的制备实验设计及教学效果

doi:10.3866/PKU.DXHX202011034

Abstract

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

Yuzi Huang, Maosheng Jiang, Yuexu Lin. Experimental Design and Teaching Effect of Maltose Syrup Preparation[J].University Chemistry, 2021, 36(8): 2011034.

Figures/Tables 1

References 11

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温度/℃	40	45	50	55	60	65	70	75
麦芽糖产出率/%	9.35	15.95	25.25	34.57	27.30	21.34	19.48	18.79

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Experimental Design and Teaching Effect of Maltose Syrup Preparation

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