全酶法同时制取超高麦芽糖及高蛋白米粉

The Production of Extreme High Maltose Syrup and High Protein Rice Flour with Whole Enzymatic Method

对以大米为原料，采用全酶法同时试制超高麦芽糖浆和高蛋白米粉进行了研究。结果表明：使用高温α－淀粉酶在低ＤＥ值下具有很好的液化彻底性，而普通α－淀粉酶与普兰酶的联合作用适用于生产麦芽糖含量为８０％左右的非结晶性麦芽糖浆。同时通过氨基酸评分发现，酶解冻干法工艺基本上能够保证蛋白米粉的营养质量。

The production of extreme high maltose syrup (EHMS) and high protein rice flour (HPRF) with αamylase (hightemperatureresisting αamylase),βamylase and pullulanase was studied in this paper.Results show that the use of thermostablexamylase αamylase could make the liquidation of rice starch more completely and the coaction of βamylase and pullulanase was suitable for the production of noncrystillinemaltosesyrup with the composition of about 80% maltose. In addition, it has been found that the enzymolytic freezedrying technique had no effect on rice amino acids by comparing the chemical score of protein in rice and HPRF.