影响碱酶两步法制备大米淀粉工艺条件的研究  

Study on Broken Rice Starch Preparation by Two-step Method with Alkali and Enzyme

作　　者：陈季旺[1] 孙庆杰 夏文水[1] 舒静[1] 王慧溪[1] 

机构地区：[1]武汉工业学院食品学院,湖北武汉430023 [2]湖南金健米业股份有限公司,湖南常德415001

出　　处：《食品科学》2008年第1期158-161,共4页Food Science

基　　金：国家“十五”重大科技专项项目(2001BA501A03)

摘　　要：采用碱法和酶法加工碎米制备得到大米淀粉。确定碱法分离大米淀粉和大米蛋白的较佳工艺条件为:pH11,温度40℃,水料比6,时间120min。采用碱性蛋白酶对碱法制备得到的大米淀粉进行纯化,酶解条件为pH9,温度45℃,酶与底物比48AU/kg,时间60min。大米淀粉中的蛋白质含量由2.87%降低到0.40%。Broken rice was processed by two-step method with alkali and enzymatic hydrolysis for preparing pure rice starch. The results indicated that the optimum process conditions to isolate rice starch and protein respectively by alkali are as follows： pH 11, 40 ℃, ratio of water to flour 8 and 120 min. Alcalase is used to purify rice starch with the conditions of enzymatic hydrolysis pH 9, 45 ℃, ratio of enzyme/protein 48 AU/kg and 60 min. Content of protein in rice starch decreases from 2.87% to 0.40%（dry）.

关 键 词：大米淀粉 碱酶两步法 碱性蛋白酶 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]