| 稻米淀粉的酶法研制 |
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| 引用本文： | 高群玉. 稻米淀粉的酶法研制[J]. 食品与发酵工业, 2007, 33(2): 75-78 |
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| 作者姓名： | 高群玉 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510634 |
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| 摘 要： | 研究了用食品级碱性蛋白酶水解米粉蛋白质制备米淀粉的工艺条件,重点考察了酶用量、pH值、反应温度和水解时间对籼米粉蛋白质水解率的影响。实验结果表明,在反应温度为55℃,pH8.5,酶用量为12.0×10-3AU/g(米粉)下水解8h,籼米粉蛋白质的水解率达到94.00%以上,米淀粉蛋白质残留量<0.5%,米淀粉收率和回收率分别高于72.00%和90.00%。
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| 关 键 词： | 碱性蛋白酶 米粉 米淀粉 |
| 修稿时间： | 2006-06-22 |
Study on Preparation of Rice Starch with Alkaline Protease |
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| Gao Qunyu. Study on Preparation of Rice Starch with Alkaline Protease[J]. Food and Fermentation Industries, 2007, 33(2): 75-78 |
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| Authors: | Gao Qunyu |
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| Affiliation: | College of Light Industry and Food Science,South China University of Technology,Guangzhou 530022,China |
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| Abstract: | In this paper,preparation of rice starch with a food-grade alkaline protease was investigated.Some effects on digestion degree of rice protein,including level of protease,pH,reaction temperature and digestion times have been carried out.The results indicated that the digestion degree of rice protein was up to 94.0%,and protein contamination was less 0.5%.Rice starch recovery was up to 90.0% under the condition of pH8.5,protease level of 12.0× 10-3 AU/g(rice),55℃ and incubate for 8 hours. |
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| Keywords: | alkaline protease rice flour rice starch |
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