大米淀粉的纯化及性质研究  

Purification and Property Examination of Rice Starch

作　　者：易翠平[1] 倪凌燕[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2005年第3期5-8,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十五"科技攻关项目(2001BA501A03)

摘　　要：通过碱洗法和酶法纯化大米蛋白和大米淀粉分离过程中产生的纯度不高的淀粉,结果表明酶法去大米淀粉中的蛋白优于碱法,采用碱性蛋白酶纯化大米淀粉的最优工艺参数为:时间2h,温度60℃,料液比1∶6,加酶量0.4%。对大米淀粉脱脂的研究表明溶剂法脱脂比胰脂肪酶脱脂效果好。酶法去蛋白的大米淀粉与未纯化淀粉比较糊化初始温度上升,峰值粘度下降,超微结构显示其淀粉粒结构部分被破坏。脱脂则使糊化初始温度和峰值粘度均下降。To resolve the impurity of starch produced by alkali isolation which is aimed to isolate rice protein from rice starch, a comparison between alkali washing method and enzymatic method was carried out. The results show the superiority of the enzymatic method. Rice protein reduces to 1.04% under conditions of alcalase 0.4%, starch/water rate 1∶6,and reacting for 2h at 60℃. Defatting study indicates that solvent defatting is superior to lipase defatting. Purified starch shows increase in pasting temperature and decrease in peak viscosity comparing with the unpurified starch. Microstructure examination discovers that the purified starch granules are partially destroyed. Defatting reduces both pasting temperature and peak viscosity.

关 键 词：大米淀粉 纯化 酶法 碱洗法 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]