摘要
为降低高纯度大米蛋白的成本,采用碱提取法将大米蛋白及大米淀粉分离,大米淀粉用双酶法制备麦芽糖浆。结果表明:用大米粉联产大米蛋白和麦芽糖浆可以得到蛋白含量为90.58%的大米分离蛋白;大米淀粉在pH5.71、温度102℃、时间15min的α-高温淀粉酶液化,pH5.00、温度58℃、时间10h的真菌淀粉酶糖化条件下,得到含量为45.18%麦芽糖的麦芽糖浆;同等条件下用大米粉制备的麦芽糖浆中的麦芽糖含量为40.83%。
In order to reduce the cost of price protein with high purity, rice starch were extracted by alkaline method. Meanwhile, the maltose syrup was prepared by dual-enzyme method from rice starch. Result indicated that 90.58% rice protein isolate could be achieved by co-preparation strategy of rice protein and maltose syrup. The optimal liquefaction conditions of α-amylase were pH5.71, treatment temperature of 102 ℃ and treatment time of 15 min. The optimal saccharification conditions of fungal amylase were pH5.00, treatment temperature of 58 ℃ and treatment time of 10 h. Under these optimal conditions, the maltose in maltose syrup was up to 45.18%, while maltose in maltose syrup was 40.83% under the same condition using rice as the raw material.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第24期24-27,共4页
Food Science
基金
湖南省科技厅科技计划重大专项(2007FJ1007)
关键词
大米蛋白
大米淀粉
麦芽糖浆
液化
糖化
rice protein
rice starch
maltose syrup
liquefaction
saccharification
