酶法制取大米麦芽糊精和浓缩蛋白  

作　　者：谭志光[1] 唐书泽[1] 张志森[1] 李福谦 李爱萍[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2006年第10期114-117,共4页Science and Technology of Food Industry

基　　金：湖南省太子奶生物科技股份有限公司部分资助项目(445127)

摘　　要：以大米为原料,采用高温α-淀粉酶酶解淀粉制取麦芽糊精,然后分离提取浓缩蛋白。结果表明,使用高温α-淀粉酶3mL、固液比1∶4、酶解温度95℃、酶解时间1h,其DE值为8.44,大米蛋白纯度达82.41%,提取率达94.69%。麦芽糊精的理论平均分子量为2150.68Da;蛋白质氨基酸组成分析表明,其氨基酸组成没有明显变化,证实酶法制取大米麦芽糊精和浓缩蛋白是一种可行的方法。Rice powder was hydrolyzed by high temperature α-amylase to prepare rice maltodextrin and rice protein concentration. Results showed that the optimum condition for preparation of rice maltodextin and protein concentrate were ： 3mL of α-amylase, ratio of solid to liquid 1：4, enzymatic hydrolysis at 95℃ for 1h. The maltodextrin product with a DE value of 8.44 and yield of 94.69% were obtained under such condition, and the purity of rice protein reached B2.41%, indicating that enzymatic method for preparation of rice maltodextrin and protein concentration was a practical method.

关 键 词：大米麦芽糊精 大米浓缩蛋白 酶法提取 氨基酸组成分析 

分 类 号：TS201.25[轻工技术与工程—食品科学]