摘要
以早籼米或节碎米为原料,采用淀粉酶对大米淀粉进行分解,分离后得大米蛋白和大米淀粉糖。研究了最佳的工艺条件。结果表明,采用淀粉酶,5LU/g的添加量,pH6.3～6.5,喷射液化,分离后的蛋白质含量为59.82%。采用旋流分离除杂,可将灰分降低到1.52%。纤维素酶和脂肪酶复合水解,可将蛋白中脂肪的含量降低到2.72%。大米浓缩蛋白中蛋白质的含量达70%,得率为73.96%。
Rice and starch syrup were isolated from long rice or broken rice by amylase. The results showed that the contentof rice protein was 59.82 percent by adding 5u/g amylase enzyme, pH6.3～6.5. The content of ash could be decreased to 1.52percent by rowing isolation. The content of fat could be decreased to 2.72 percent by cellulase and lipase. The content of proteinin the rice concentrate protein was 70 percent, recovery was 73.96 percent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第10期83-85,共3页
Food Science
基金
国家"十五"科技攻关项目(2001BA50103)
