酶法制备不同品种大米淀粉的性质研究  

Study on the properties of different varieties of rice starch by pronase hydrolysis

作　　者：吴晓娟[1] 林亲录[1] 符琼[1] 吴伟[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《粮食与油脂》2016年第11期46-48,共3页Cereals & Oils

基　　金：公益性行业(农业)科研专项经费项目(201303071)

摘　　要：以3个不同品种的大米为原料,采用链霉蛋白酶酶法提取高纯度大米淀粉,并对大米淀粉的主要成分、酶解力、破损率、黏滞特性和质构特性进行分析。结果表明,采用链霉蛋白酶酶法制备,可使不同品种大米淀粉的总淀粉含量均达到94%以上。不同品种大米淀粉的酶解力:吉粳88>鄂糯9号>金优207;颗粒破损率:鄂糯9号>金优207>吉粳88;凝胶硬度:金优207>吉粳88>鄂糯9号;凝胶黏度:鄂糯9号>吉粳88>金优207。With three different varieties of rice as raw material, high purity of rice starch were prepared by the enzymatic method of pronase. Main components, enzyme hydrolysability, damaged starch content, viscosity properties and texture properties of rice starch were investigated. The results indicated that content of total starch which prepared by the enzymatic method of pronase was more than 94%. Enzyme hydrolysability of rice starch which prepared by three different varieties of rice ranked as Jijing 88 〉 Enuo 9 〉 Jinyou 207, damaged starch content ranked as Enuo 9 〉 Jinyou 207 〉 Jijing 88, hardness of gel ranked as Jinyou 207 〉 Jijing 88〉Enuo 9, viscosity of gel ranked as Enuo 9〉 Jijing 88 〉 Jinyou 207.

关 键 词：大米淀粉 链霉蛋白酶 黏滞特性 质构特性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]