摘要
采用碱法和酶法加工碎米制备得到大米淀粉。确定碱法分离大米淀粉和大米蛋白的较佳工艺条件为:pH11,温度40℃,水料比6,时间120min。采用碱性蛋白酶对碱法制备得到的大米淀粉进行纯化,酶解条件为pH9,温度45℃,酶与底物比48AU/kg,时间60min。大米淀粉中的蛋白质含量由2.87%降低到0.40%。
Broken rice was processed by two-step method with alkali and enzymatic hydrolysis for preparing pure rice starch. The results indicated that the optimum process conditions to isolate rice starch and protein respectively by alkali are as follows： pH 11, 40 ℃, ratio of water to flour 8 and 120 min. Alcalase is used to purify rice starch with the conditions of enzymatic hydrolysis pH 9, 45 ℃, ratio of enzyme/protein 48 AU/kg and 60 min. Content of protein in rice starch decreases from 2.87% to 0.40%（dry）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期158-161,共4页
Food Science
基金
国家“十五”重大科技专项项目(2001BA501A03)
关键词
大米淀粉
碱酶两步法
碱性蛋白酶
rice starch
two-step method of alkali and enzymatic hydrolysis
alcalase
