| 籼米多孔淀粉的研制 |
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| 引用本文： | 盛志佳,林亲禄,肖华西. 籼米多孔淀粉的研制[J]. 粮油食品科技, 2011, 19(4): 4-7 |
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| 作者姓名： | 盛志佳 林亲禄 肖华西 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,湖南长沙,410128
2. 中南林业科技大学食品科学与工程学院,湖南长沙,410004 |
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| 摘 要： | 试验以籼米淀粉为原料,通过α-淀粉酶水解籼米淀粉制备籼米多孔淀粉,探讨并获得了酶水解法制备籼米多孔淀粉的较优工艺：酶解反应温度为35℃,酶解反应时间为12 h,加酶量为酶解40%淀粉量,酶解体系pH值为4.0。并利用砂芯漏斗测定淀粉对液体的吸附能力,观察到大米多孔淀粉对液体的吸附能力大大强于大米原淀粉。
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| 关 键 词： | 籼米淀粉 大米多孔淀粉 α-淀粉酶 |
Preparation of milled long-grain nonglutinous rice porous starch |
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| SHENG Zhi-jia,LIN Qing-lu,XIAO Hua-xi. Preparation of milled long-grain nonglutinous rice porous starch[J]. Science and Technology of Cereals,Oils and Foods, 2011, 19(4): 4-7 |
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| Authors: | SHENG Zhi-jia LIN Qing-lu XIAO Hua-xi |
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| Affiliation: | SHENG Zhi-jia1,LIN Qing-lu2,XIAO Hua-xi2(1.College of Food Science and Technology,Hunan Agricultural University,Changsha Hunan 410128,2.College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha Hunan 410004) |
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| Abstract: | Take milled long-grain nonglutinous rice starch as raw material.Rice porous starch is prepared by hydrolyzing the milled long-grain nonglutinous rice starch with α-amylase.The parameters are reaction temperature 35 ℃,reaction time 12 hours,the content of |
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| Keywords: | milled long-grain nonglutinous rice starch rice porous starch α-amylase |
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