期刊论文

Chen, J.(jiwangchen@yahoo.com.cn)

中文

农业工程学报

1002-6819

2007

23

9

225-228

10.3321/j.issn:1002-6819.2007.09.043

国家“十五”重大科技专项项目（2001BA501A03）；

本校为第一且通讯机构

该文采用碱性蛋白酶对碱法制备得到的大米淀粉进行纯化,酶解条件为 pH 9,温度45℃,酶与底物比48 AU/kg,时间60 min.大米淀粉中的蛋白质含量从2.87%降低到0.40%.扫描电镜分析大米淀粉的超微结构显示,碱性蛋白酶纯化处理后的大米淀粉中未见明显的蛋白质颗粒存在.比较纯化前后的大米淀粉发现,大米淀粉经过碱性蛋白酶纯化后,其溶解度和膨润力都明显增加.

Alcalase was utilized to purify rice starch prepared by dilute alkali, the conditions of enzymatic hydrolysis were pH 9, 45°C, the ratio of enzyme to protein 48 AU/kg and 60 min. The content of protein in rice starch was decreased from 2.87% to 0.4%. The analysis results of scanning electromicroscope showed that protein granules didn't obviously exist in rice starch pured by alcalase, and the solubility and swelling power of ri...