期刊论文

Study on the properties of different varieties of rice starch by pronase hydrolysis

中文

粮食与油脂

1008-9578

2016

29

11

46-48

10.3969/j.issn.1008-9578.2016.11.013

(201303071):公益性行业(农业)科研专项经费项目

本校为第一机构

以3个不同品种的大米为原料,采用链霉蛋白酶酶法提取高纯度大米淀粉,并对大米淀粉的主要成分、酶解力、破损率、黏滞特性和质构特性进行分析。结果表明,采用链霉蛋白酶酶法制备,可使不同品种大米淀粉的总淀粉含量均达到94%以上。不同品种大米淀粉的酶解力：吉粳88〉鄂糯9号〉金优207;颗粒破损率：鄂糯9号〉金优207〉吉粳88;凝胶硬度：金优207〉吉粳88〉鄂糯9号;凝胶黏度：鄂糯9号〉吉粳88〉金优207。

With three different varieties of rice as raw material, high purity of rice starch were prepared by the enzymatic method of pronase. Main components, enzyme hydrolysability, damaged starch content, viscosity properties and texture properties of rice starch were investigated. The results indicated that content of total starch which prepared by the enzymatic method of pronase was more than 94%. Enzyme hydrolysability of rice starch which prepared by three different varieties of rice ranked as Jijing 88 〉 Enuo 9 〉 Jinyou 207, damaged starch cont...