期刊论文

中文

食品科学

1002-6630

2010

31

24

24-27

湖南省科技厅科技计划重大专项（2007FJ1007）；

本校为第一机构

为降低高纯度大米蛋白的成本,采用碱提取法将大米蛋白及大米淀粉分离,大米淀粉用双酶法制备麦芽糖浆.结果表明:用大米粉联产大米蛋白和麦芽糖浆可以得到蛋白含量为90.58%的大米分离蛋白;大米淀粉在pH5.71,温度102℃,时间15min的α-高温淀粉酶液化,pH5.00,温度58℃,时间10h的真菌淀粉酶糖化条件下,得到含量为45.18%麦芽糖的麦芽糖浆;同等条件下用大米粉制备的麦芽糖浆中的麦芽糖含量为40.83%

In order to reduce the cost of price protein with high purity, rice starch were extracted by alkaline method. Meanwhile, the maltose syrup was prepared by dual-enzyme method from rice starch. Result indicated that 90.58% rice protein isolate could be achieved by co-preparation strategy of rice protein and maltose syrup. The optimal liquefaction conditions of α-amylase were pH5.71, treatment temperature of 102 ℃ and treatment time of 15 min. The optimal saccharification conditions of fungal amylase were pH5.00, treatment temperature of 58 ℃ a...