粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
6期
23-26
,共4页
徐正康%王立亚%简淑贞%黄立新
徐正康%王立亞%簡淑貞%黃立新
서정강%왕립아%간숙정%황립신
膨化米粉%超高麦芽糖%高蛋白米粉%酶解
膨化米粉%超高麥芽糖%高蛋白米粉%酶解
팽화미분%초고맥아당%고단백미분%매해
puffing vltra%high maltose%high-protein rise flour%enzymolysis
该文以膨化米粉为原料,试验酶法水解其中的淀粉物质,进行制备超高麦芽糖液和高蛋白米粉的工艺研究,经单因素实验考察了酶用量、酶比例、酶解温度和pH的影响,再通过正交实验优化酶解的工艺参数,确定酶解温度55℃、pH 5.5、普鲁兰酶用量0.36 ASPU/g、β-淀粉酶用量3.63 DP°/g,两酶质量比1∶4、酶解时间23 h,在此条件下获得的糖液的DE值为56.93,麦芽糖含量78.69%,酶解余下产物的蛋白含量为39.53%。
該文以膨化米粉為原料,試驗酶法水解其中的澱粉物質,進行製備超高麥芽糖液和高蛋白米粉的工藝研究,經單因素實驗攷察瞭酶用量、酶比例、酶解溫度和pH的影響,再通過正交實驗優化酶解的工藝參數,確定酶解溫度55℃、pH 5.5、普魯蘭酶用量0.36 ASPU/g、β-澱粉酶用量3.63 DP°/g,兩酶質量比1∶4、酶解時間23 h,在此條件下穫得的糖液的DE值為56.93,麥芽糖含量78.69%,酶解餘下產物的蛋白含量為39.53%。
해문이팽화미분위원료,시험매법수해기중적정분물질,진행제비초고맥아당액화고단백미분적공예연구,경단인소실험고찰료매용량、매비례、매해온도화pH적영향,재통과정교실험우화매해적공예삼수,학정매해온도55℃、pH 5.5、보로란매용량0.36 ASPU/g、β-정분매용량3.63 DP°/g,량매질량비1∶4、매해시간23 h,재차조건하획득적당액적DE치위56.93,맥아당함량78.69%,매해여하산물적단백함량위39.53%。
The production technology of ultra high maltose and high-protein rise flour by degrading the starch of the puffing rice flour was studied. And the experiment condition including temperature, pH value,dosage of enzyme and enzyme ratio was investigated by single factor experiment and orthogonal design.The optimum conditions as following,enzymolysis temperature was 55℃,pH was 5.5,β-amylase was 3.63 DP°/g,pullulanase was 0.36 ASPU/g,rato was 1∶4 and time was 23 h,In this condition,we get the high maltose which DE value is 56.93 and the protein content of the rice flour reached 39.53%.