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Citation: Yuzi Huang, Maosheng Jiang, Yuexu Lin. 麦芽糖浆的制备实验设计及教学效果[J]. University Chemistry, ;2021, 36(8): 201103. doi: 10.3866/PKU.DXHX202011034 shu

麦芽糖浆的制备实验设计及教学效果

School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Corresponding author: Yuzi Huang, 516788152@qq.com
Received Date: 10 November 2020

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。
- Starch,
- Maltose,
- Enzyme catalysis,
- Experimental teaching
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