白糠综合利用工艺研究  

Comprehensive utilization technology of white rice bran

作　　者：于秋生[1] 李子廷[1] 王华川[1] 冯伟[1] 张国农[1] 陈正行[1] 

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,无锡214122

出　　处：《食品科技》2013年第2期159-162,166,共5页Food Science and Technology

摘　　要：借助淀粉糖生产工艺和植酸提取工艺,将白糠中淀粉转化成淀粉糖,同时提取植酸、分离蛋白,实现白糠的综合利用;通过工艺优化得出最佳工艺参数为:水洗3次,液化酶用量0.6%,糖化酶用量0.6%,糖化时间48h;植酸提取最佳工艺参数为:pH2.5,浓度5%,反应时间90min;蛋白提取最佳工艺参数为pH3.0,浓度5%,反应时间120min。Comprehensive utilization of white rice bran was achieved with the help of starch syrup process and phytic acid extraction process in this study.During the process,starch was decomposed into syrup,phytic acid was extracted and protein was separated and their optimal technology parameters were obtained：syrup technology parameters were washing 3 times,liquefaction enzyme 0.6%,saccharifying enzyme 0.6% and saccharification time 48 h;phytic acid technology parameters were pH2.5,concentration 5% and extracting time 90 min;protein separation technology parameters were pH3.0,concentration 5% and extracting time 120 min.

关 键 词：白糠 淀粉糖 白糠蛋白 高温液化 植酸 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]