碎米多孔淀粉的研制  

Preparation of Broken Rice Porous Starch

作　　者：何欢[1] 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110025

出　　处：《粮食加工》2015年第3期49-51,共3页Grain Processing

基　　金：沈阳市科学事业费科技专项(E130046)

摘　　要：以碎米为原料,通过中性蛋白酶和复合酶水解制备碎米多孔淀粉,探讨了碎米淀粉的制备工艺和多孔淀粉的转化工艺。碎米淀粉的制备工艺条件为:中性蛋白酶加入量(占碎米质量)4%,酶反应温度45℃,反应时间20 h;碎米多孔淀粉转化最佳工艺条件为:复合酶加入量(占碎米淀粉质量)40%,在45℃条件下处理20 h左右,得到的碎米淀粉吸油率达到76.4%。Broken rice as raw material, enzyme hydrolysis by neutral protease and compound preparation of porous starch, broken rice discussed the preparation technology of broken rice starch and porous starch conversion processes. Broken rice starch preparation process conditions as follows： the content of neutral protease （4%） of rice quality, enzyme reaction temperature 45℃, the reaction time 20 h. Broken rice optimum process condi- tions for porous starch conversion： composite enzyme addition amount （40% of the rice starch quality）, under the condition of 45 ℃ treatment about 20 h, broken rice starch oil absorption rate of 76.4%.

关 键 词：碎米 多孔淀粉 中性蛋白酶 糖化酶 Α-淀粉酶 吸油率 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]