Enzymolysis of Early Indica Rice for Production of High Purity Maltose Syrup

doi:10.7506/spkx1002-6630-201010006

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 26-29.doi: 10.7506/spkx1002-6630-201010006

• Processing Technology • Previous Articles Next Articles

Enzymolysis of Early Indica Rice for Production of High Purity Maltose Syrup

LIN Qin-lu1,2，XIAO Hua-xi1，YU Feng-xiang1，LIU Xing1，LI Li-hui1,2，WANG Zhan-xi3

1. College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410128, China；
2. Hunan Key Laboratory of Grain-oil Process and Quality Control, Changsha 410128, China ；
3. Wanfu Group, Changde 410300, China

Received:2009-08-26 Online:2010-05-15 Published:2010-12-29

Abstract

Abstract:

Liquefaction with heat-stable α-amylase and combined saccharification with fungal amylase and pullulanase for the production of high purity maltose syrup from early Indica rice were studied. Results showed that the final product containing more than 85% of maltose was obtained through liquefaction resulting in DE value followed by combined saccharification for 18 h with fungal amylase at a dosage of 0.6 FAU/g dried rice starch and pullulanase at a dosage of 0.3 PUN/gdried rice starch at 59 ℃ and pH 5.5.

Key words: early Indica rice, liquefaction, saccharification, enzyme, maltose

CLC Number:

TS236.2

LIN Qin-lu1,2，XIAO Hua-xi1，YU Feng-xiang1，LIU Xing1，LI Li-hui1,2，WANG Zhan-xi3. Enzymolysis of Early Indica Rice for Production of High Purity Maltose Syrup[J]. FOOD SCIENCE, 2010, 31(10): 26-29.

[1]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[2]	WANG Dajiang, ZHANG Mengyu, YUE Zhengyang, ZHOU Huiling. Chlorogenic Acid Treatment Induced Resistance to Postharvest Gray Mold on Apples [J]. FOOD SCIENCE, 2021, 42(9): 177-183.
[3]	GENG Chao, WEI Ying, SHEN Minghua. Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 129-136.
[4]	ZHOU Yaqi, HUANG Jiayin, CHEN Meiyu, GE Yujun, LI Yuan, HU Yaqin. Effects of Hypotaurine on the Activity and Conformation Polyphenol Oxidase in Penaeus vannamei [J]. FOOD SCIENCE, 2021, 42(4): 100-106.
[5]	XU Xiaoxuan, SU Xiaona, TAN Shu, ZHONG Cuili, ZENG Daoping, ZHANG Yan, XU Zhenlin, WANG Xu, YANG Jinyi. Determination of Amantadine and Chloramphenicol Residues in Poultry Meat by Indirect Competitive Chemiluminescence Enzyme-Linked Immunosorbent Assay [J]. FOOD SCIENCE, 2021, 42(4): 305-312.
[6]	TAN Suhui, LU Haiqiang, CHEN Wei, ZHANG Lijuan, TIAN Hongtao, GU Xinxi. Identification, Enzymatic Characterization and Transcriptomic Analysis of a Mannanase-Producing Thermophilic Fungus [J]. FOOD SCIENCE, 2021, 42(18): 65-72.
[7]	HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong. Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability [J]. FOOD SCIENCE, 2021, 42(18): 143-149.
[8]	LI Fangfang, ZHANG Ruimeng, CONG He, SHEN Minghua. Protective Effects of Fibrinolytic Enzyme from Lyophyllum ulmarium on Alcohol-Induced Liver Injury in Rats [J]. FOOD SCIENCE, 2021, 42(17): 121-126.
[9]	JIANG Yunjia, LIU Jinyan, XU Saijun, WANG Yang, ZHANG Bin, CHENG Zhong, XU Yang, XIE Yong. The Freshener Inosine 5’-Monophosphate Disodium Aggravates Lipid Metabolic Disorder in Elderly db/db Mice [J]. FOOD SCIENCE, 2021, 42(15): 150-158.
[10]	GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing. Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(15): 206-212.
[11]	LIU Fengyin, LI Ying, WANG Xiaopeng, WU Xiaodan, CHEN Fengyan, LIANG Yue, YUAN Xuewen, MU Hongtao. An Enzyme Inhibition Method for Rapid Multi-residue Determination of β-Lactamase Inhibitors in Milk [J]. FOOD SCIENCE, 2021, 42(14): 248-254.
[12]	WANG Jin, BAI Yujia, FENG Zuoshan, ZHU Wantong, ZENG Yuruikang, JIANG Liying. Gene Expression and Activities of Pathogenesis-Related Enzymes in Postharvest Muskmelons Infected with Alternaria alternata [J]. FOOD SCIENCE, 2021, 42(14): 94-102.
[13]	CHEN Xuanhong, JI Wei, DONG Leichao, NAN Xijun, WANG Meng, SUN Wanting, WANG Sai, ZHOU Quancheng. Regulatory Effects of Pea Oligopeptides on ACE Activity and Intestinal Flora in Diet-Induced Hypertensive Rats [J]. FOOD SCIENCE, 2021, 42(13): 143-150.
[14]	WEI Yanan, Esrat Mahmud SILVY, PENG Hui, YANG Qian, WANG Ting, YUN Jianming, BI Yang. Pre-harvest Spraying with Benzothiadiazole Inhibited Softening of Harvested Agaricus bisporus [J]. FOOD SCIENCE, 2021, 42(13): 193-199.
[15]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.

Enzymolysis of Early Indica Rice for Production of High Purity Maltose Syrup

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments