摘要
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℃, 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 rice starch increased remarkably after purification.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第9期225-228,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十五"重大科技专项项目(2001BA501A03)
