关键词: 大米蛋白, 大米淀粉, 麦芽糖浆, 液化, 糖化

Abstract:

In order to reduce the cost of price protein with high purity, rice starch were extracted by alkaline method. Meanwhile, the maltose syrup was prepared by dual-enzyme method from rice starch. Result indicated that 90.58% rice protein isolate could be achieved by co-preparation strategy of rice protein and maltose syrup. The optimal liquefaction conditions of α-amylase were pH5.71, treatment temperature of 102 ℃ and treatment time of 15 min. The optimal saccharification conditions of fungal amylase were pH5.00, treatment temperature of 58 ℃ and treatment time of 10 h. Under these optimal conditions, the maltose in maltose syrup was up to 45.18%, while maltose in maltose syrup was 40.83% under the same condition using rice as the raw material.

Key words: rice protein, rice starch, maltose syrup, liquefaction, saccharification