米糠中淀粉脱除工艺优化研究

Optimization on starch removal technique from rice bran

以米糠为原料,利用耐高温α-淀粉酶脱除米糠中淀粉的脱除工艺进行优化研究,以加酶量、料液比、酶解温度、酶解时间作为试验因素,米糠中淀粉残留率为考核指标,进行L9(34)正交试验研究。结果表明:加酶量是米糠中淀粉残留率的主要影响因素,F检验达到极显著水平,4个试验因素的影响顺序为加酶量>酶解温度>酶解时间>料液比。米糠中淀粉脱除最佳工艺组合是加酶量为120 U/g、料液比为1:8、酶温度100℃、酶解时间40 min,在此条件下,淀粉的残留量和残留率分别为6.1 mg/g和3.91%,能够得到较为纯化的脱脂米糠。

In order to make full use of rice bran, we studied about optimization on starch removal technique from rice bran by thermostable a-amylase. We use orthogonal experiment studied four experimental factors as follow： volume of enzyme, ratio of solid to liquid, hydrolysis temperature, hydrolysis time, and starch residues rate of rice bran as examination index. The results indicated that the effects of volume of enzyme on starch residues rate of rice bran was significant （p〈0.01）. The influence order was volume of enzyme〉hydrolysis temperature〉hydrolysis time〉ratio of solid to liquid. The optimal starch removal technique were as follows： volume of enzyme 120 U/g, ratio of solid to liquid 1：8, hydrolysis temperature 100 ℃, hydrolysis time 40 min. Under the optimum conditions, starch residue and starch residue rate were 6.10 mg/g and 3.91% respectively, which were close to theoretical predicted value （6.20 mg/g and 3.97%）. We could obtain purified defatted rice bran.