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. 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


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

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