本文测定研究了玉米淀粉糖生产中液化液糖糟的基本理化性质，包括糖糟的基本组成、糟液混合物的密度、液化液的锤度、糟液体积比、糖糟的颗粒形状及粒度，以及其中的粗脂肪的组成和相变温度等特性。结果表明：糟液混合物的密度约为1.11 g/mL，液化液锤度在31~32 °Bx，均变化较小。液化过程的糟液体积比为6~9%，湿糖糟的含水量50~60%，粗脂肪、蛋白质及灰分的干基含量分别为27~34%、16~18%和3~4%。糖糟颗粒呈现无规则、凝絮的片状，平均体积粒径为69.4 μm，多数在10~200 μm。糖糟中的粗脂肪，其脂肪酸的主要为棕榈酸、亚油酸和硬脂酸，相对含量约分别为36%、62%、2%，液化过程，相变吸热高峰温度略有上升，液化开始为31.48 ℃，液化中段为35.95 ℃，液化结束为37.04 ℃。

The paper studied the physicochemical properties of corn starch syrup residues from liquefaction which was produced by enzymatic hyrolysis, including the basic component of residues from liquefaction, density of the mixture of residues and liquid, degree brix of sugar liquid, the ratio of residues and liquid, shape and size of residues, and the characteristics of fat in the residues. The results indicated that: the density of the mixture of residues and liquid from liquefaction process was about 1.11 g/mL. The degree brix of sugar liquid during liquefaction process was stable, just about 31~32 °Bx, and the ratio of residues and liquid was 6-9%. The content of water in residues was about 50-60%. The contents of fat, protein and ash in dry basis residues from liquefaction process were respectively 27~34%, 16-18% and 3~4%, respectively. The shape of residues was flake and irregularity and the average particle size was 69.4 μm. The particle size was mostly in the range of 10~200μm. The component of fat were mainly hexadecanoic acid (36%), 9,12-octadecadienoic acid (62%) and octadecanoic acid (2%), the phase-transition temperature of fat in residues during liquefaction process was up slowly, from 31.48℃ to 35.95 ℃ , finally reached at 37.04 ℃.

广东省教育部产学研结合项目（2011A090200062），2011年华南理工大学校级教学研究项目，2012年华南理工大学“百步梯攀登计划”项目