粳米淀粉制备中影响蛋白含量的因素研究

Study on the Factors Affecting Protein Content in the Preparation of Japonica Rice Starch

以优质粳米为原料,采用凯氏定氮法测定粳米淀粉中蛋白含量,通过试验研究,得到影响粳米淀粉蛋白含量的因素为:反应温度、pH值、碱性蛋白酶添加量、脱水次数;符合产品应用要求的最经济的参数为:反应温度50℃,反应pH值10.0,碱性蛋白酶添加量2%,脱水次数3次。

Using high-quality japonica rice as raw material,the protein content in japonica rice starch was determined by Kjeldahl method.Through the study,the factors affecting the protein content of Japonica rice starch were obtained as follows:reaction temperature,reaction pH value,alkaline protease addition,dehydration times.It is concluded that the best and most economical parameters that meet the requirements of product application are:reaction temperature 50℃,reaction pH 10.0,the most economical addition of alkaline protease 2%,and the most economical dehydration times 3.