摘要
[目的]确立既不破坏大米淀粉天然结构与性质,又能有效分离制备大米淀粉的方法与工艺。[方法]研究并比较了碱法、表面活性剂法和酶法3种不同的制备大米淀粉的方法分离大米淀粉与蛋白的效果,以及对大米淀粉各项物理化学性质的影响。[结果]3种制备方法除蛋白的能力相近,但酶法制备的大米淀粉,其颗粒的破损率最小;DSC测量的热力学参数显示,不同方法制备的淀粉其糊化热力学特性没有明显的差异;粒径分布图显示,酶法制备的大米淀粉具有最小的颗粒粒径。[结论]综合各项物理指标,得出酶法制备大米淀粉的方法相对于碱法和表面活性剂法有较高的优越性,能较好地保持大米淀粉的天然特性。
[Objective] The preparation method and technology of rice starch,which could both keep the natural structure of rice starch and its property and effectively isolate the rice starch,was experimented.[Method] The effect of three preparation methods： alkaline steeping（NaOH）,sodium dodecyl sulfate（SDS） and enzymatic process,on rice starch and protein isolation and their physicochemical properties was researched and compared.[Result] The results indicated that the ability of three methods in the removal of protein was almost similar and the broken ratio of starch granule was lowest in the method of enzymatic process.There were no significant difference in the thermodynamic property of gelatinization of the isolated starch among the different preparation methods based on the DSC measurement.It can be seen from the distribution figure of rice starch particle size that the size of the starch granule isolated with enzymatic process was smallest.[Conclusion] It was concluded from these property indicators that the enzymatic isolation for the preparation of rice starch was better than the alkaline steeping as well as the sodium dodecyl sulfate process,which could retain the nature structure of the starch granules.
出处
《安徽农业科学》
CAS
北大核心
2011年第25期15796-15798,15827,共4页
Journal of Anhui Agricultural Sciences
基金
国家自然科学基金资助项目(30901000
30871744)
关键词
大米淀粉
分离方法
破损率
物理化学性质
Rice starch
Isolation method
Rate of broken starch
Physicochemical property
