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Position: Home > Articles > Study on the Extraction Technology of Rice Starch Journal of Anhui Agricultural Sciences 2007,35 (33) 10840+10936

大米淀粉提取工艺的研究

作  者：
李翠莲;方北曙;李艳红
单  位：
湖南生物机电职业技术学院;国家食品科学与技术重点实验室江南大学
关键词：
大米淀粉;提取;Alcalase蛋白酶
摘  要：
[目的]优化Alcalase蛋白酶酶法提取纯度较高的大米淀粉的工艺,从而解决库存谷物严重浪费的问题。[方法]以大米为原料,以Alcalase蛋白酶酶法提取大米淀粉,采用3因素正交实验设计优化提取工艺。采用凯氏定氮法GB5511285测定蛋白质含量,蒽酮比色法测定淀粉含量。[结果]各因子对蛋白质去除和淀粉得率的影响顺序为:反应温度>酶添加量>反应时间。对蛋白质去除的最优组合为温度50℃,酶添加量0.3%,反应时间6 h。淀粉提取的最优工艺组合为温度50℃,酶添加量0.2%,反应时间5 h。[结论]综合考虑,以大米为原料,采用Alcalase蛋白酶酶法除蛋白质提取大米淀粉的最优工艺为温度50℃,酶添加量0.2%,反应时间5 h。在此条件下得到的大米淀粉中蛋白质含量为0.39%,淀粉提取率为89.53%。
译  名：
Study on the Extraction Technology of Rice Starch
作  者：
LI Cui-lian et al(Hunan Biological and Electromechanical Polytechnic,Changsha,Hunan 410127)
关键词：
Rice starch;Extraction;Alcalase proteinase
摘  要：
[Objective]The purpose was to optimize the technology of extracting rice starch with higher purity by the enzyme method of Alcalase proteinase so as to solve the problem of severe waste of stock grains.[Method] With rice as raw material,the rice starch was extracted by the enzyme method of Alcalase proteinase and the extraction technology was optimized by orthogonal design with 3 factors.The protein content was determined by kjeldahl GB5511285 and the starch content was determined by Anthrone colorimetry method.[Result] The order of the influence factors on protein removal and starch yield was reaction temperature > enzyme addition quantity > reaction time.The optimum combination of technology conditions for protein removal was as follows:temperature of 50 ℃,enzyme addition quantity of 0.3% and reaction time of 6 h.The optimum combination of technology conditions for extracting starch was as follows:temperature of 50 ℃,enzyme addition quantity of 0.2% and reaction time of 5 h.[Conclusion] Considering comprehensively,with rice as raw material,the optimum technology of removing protein and extracting rice starch by the enzyme method of Alcalase proteinase was as follows:temperature of 50 ℃,enzyme addition quantity of 0.2% and reaction time of 5 h,under which,the protein content in the rice starch was 0.39% and the extraction rate of starch was 89.53%.

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