酶在大米深加工中的应用  

THE APPLICATION OF ENZYME IN RICE DEEP PROCESSING

作　　者：韩素芳[1] 王良东[1] 杜风光[1] 史吉平[1] 

机构地区：[1]上海天之冠可再生能源有限公司,上海201203

出　　处：《食品研究与开发》2007年第8期183-186,共4页Food Research and Development

摘　　要：酶是具有生物催化功能的生物大分子,在大米深加工领域得到了广泛的应用。介绍了酶在大米蛋白提取,大米淀粉提纯,大米蛋白发泡粉、大米肽和大米多孔淀粉的制备以及大米发酵制备酒精等方面的应用情况。Enzyme is a kind of giant molecule, which having biological catalysis, and is applied widely in rice deep processing. The applications of enzyme in extraction of rice protein, preparation of rice peptides, albumen vesicant and porous starch, and purification of rice starch etc are introduced in this paper.

关 键 词：酶 应用 大米 深加工 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]