| 酶法提取五常原产地稻花香大米淀粉研究 |
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| 引用本文： | 张守文,马丽娜.酶法提取五常原产地稻花香大米淀粉研究[J].农产品加工．学刊,2011(11):66-68,70. |
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| 作者姓名： | 张守文 马丽娜 |
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| 作者单位： | 哈尔滨商业大学食品学院,黑龙江哈尔滨,150076 |
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| 摘 要： | 为了优化五常稻花香2号大米淀粉的酶法提取条件,采用Box-Benhnken的中心组合试验设计及响应面分析方法,研究了酶添加量、酶解时间和酶解温度3因素对大米淀粉中蛋白质残留量的影响。结果表明,最佳工艺参数为:酶添加量4.38 mg/g,酶解时间4.14 h,酶解温度50.96℃,料液比1∶6,蛋白质残留量为0.423%,为稻花香2号大米淀粉的工业化生产提供了理论依据。
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| 关 键 词： | 酶法 提取 大米淀粉 |
Enzymatic Extraction of Starch of Daohuaxiang Rice in Wuchang |
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| Zhang Shouwen,Ma Lina.Enzymatic Extraction of Starch of Daohuaxiang Rice in Wuchang[J].Nongchanpin Jlagong.Xuekan,2011(11):66-68,70. |
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| Authors: | Zhang Shouwen Ma Lina |
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| Institution: | (College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China) |
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| Abstract: | In order to optimize extraction condition of rice starch,the effects of enzyme amount,time and enzymatic hydrolysis temperature on protein residues in starch are studied on the basis of the results of single factor tests,according to Box-Benhnken factorial design principle and response surface methodology analysis and the regression equation of the extraction parameters is established.The optimum technology conditions are confirmed as follows: enzyme adding dosage is 4.38 mg/g,time of enzymolysis is 4.14 h,temperature of enzymolysis is 50.96 ℃,proportion of solid and liquid is 1∶6.Under these conditions, the purity of starch is 0.423%.This result can provide a scientific basis for the produce of rice starch in food industry. |
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| Keywords: | enzymatic extraction rice starch |
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