摘要
以大米为原料,采用酶法制备大米淀粉。酶法采用中性蛋白酶,以酶解温度45℃,酶解时间18h,酶用量0.5%为最佳条件,所得淀粉中蛋白质含量为0.435%,淀粉提取率为87.75%。
The preparation of starch from rice was studied by an enzyme method. In this method, neutral protease was used under the optimun conditions of enzymatic hydrolysis temperature 45℃, time 18h and enzyme amount 0.5%. The results of enzyme method showed that the protein content in starch was 0.435 % and the extraction rate of starch was 87.75 %.
出处
《粮油食品科技》
CAS
2007年第5期4-5,共2页
Science and Technology of Cereals,Oils and Foods
基金
湖南省农业厅农业科学技术计划重点项目:大米淀粉的制备及其改性研究(2006-2-4)
关键词
大米淀粉
制备
中性蛋白酶
rice starch
preparation
neutral protease
