米粉液化过程糖组分变化的研究  

SACCHARIDE DISTRIBUTION ON ENZYME LIQUEFACTION OF THE RICE FLOURE

作　　者：黄立新[1] 高群玉[1] 黄农荣[2] 黄天世[2] 杨宜功[1] 

机构地区：[1]华南理工大学碳水化合物研究室,广东广州510640 [2]广东省农科院水稻研究所,广东广州510640

出　　处：《郑州粮食学院学报》2000年第3期21-24,共4页Journal of Zhengzhou Institute of Technology

基　　金：国家自然科学基金! ( 2 96760 18);广东省自然科学基金! ( 970 491)

摘　　要：与常用的玉米、木薯淀粉比较 ,用TermamglTypeLSPlus高温α -淀粉酶作用糯、粳、籼等品种的稻米粉 ,以高效液相色谱测定其液化过程糖组分的变化 ,研究了米粉液化水解速度和程度的规律 ,以及“α -淀粉酶极限糊精”Compared with that of the corn and tapioca starch,liquefaction of the flours of some glutinous,japonica,indica rice was carried out by Termamyl Type LS Plus α amylase ,the amount of carbohydrate components of liquefied starch hydrolysates were determined by highperformance liquid chromatography,the rate and degree on the enzyme liquefaction of these rice flours and “α amylase limited dextrin” from amylopectin were also researched.

关 键 词：米粉 糖组分 液化 水解 高效液相色谱 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS236.5[轻工技术与工程—食品科学与工程]