酶法制取大米麦芽糊精和浓缩蛋白

以大米为原料,采用高温α-淀粉酶酶解淀粉制取麦芽糊精,然后分离提取浓缩蛋白。结果表明,使用高温α-淀粉酶3mL、固液比1∶4、酶解温度95℃、酶解时间1h,其DE值为8.44,大米蛋白纯度达82.41%,提取率达94.69%。麦芽糊精的理论平均分子量为2150.68Da;蛋白质氨基酸组成分析表明,其氨基酸组成没有明显变化,证实酶法制取大米麦芽糊精和浓缩蛋白是一种可行的方法。

Rice powder was hydrolyzed by high temperature α-amylase to prepare rice maltodextrin and rice protein concentration. Results showed that the optimum condition for preparation of rice maltodextin and protein concentrate were ： 3mL of α-amylase, ratio of solid to liquid 1：4, enzymatic hydrolysis at 95℃ for 1h. The maltodextrin product with a DE value of 8.44 and yield of 94.69% were obtained under such condition, and the purity of rice protein reached B2.41%, indicating that enzymatic method for preparation of rice maltodextrin and protein concentration was a practical method.