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低蛋白大米研制 被引量:2

The development of low protein rice
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摘要 本文研究了以稻花香大米为原料,用酸性蛋白酶分解部分大米蛋白,制得低蛋白大米的工艺。对酶剂量、反应时间以及干燥条件等因素进行研究,最终确定了蛋白含量低于2%的低蛋白大米的工艺参数。 This paper is research on the processing of low protein rice,which is based on Daohuaxiang Rice as the raw material,then use acid protease to decompose some part protein of the rice. It is also research on the factors,such as the dosage of enzyme,reaction time and dry conditions etc,finally determine the process parameters of the low protein rice which protein is less than 2%.
出处 《粮食与油脂》 北大核心 2014年第7期58-59,共2页 Cereals & Oils
关键词 大米 蛋白质 蛋白酶 rice protein protease
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