小麦麸皮淀粉的分离制备与特征分析 Enzymatic Preparation and Physico-chemical Characterization of Wheat Bran Starch.pdfVIP

2010,VoL31，No．10 ※T艺技术 食品乖斗宇 J 小麦麸皮淀粉的分离制备与特征分析 赵瑞昌，田益华，姜 东幸，戴廷波，荆奇，曹卫星 (南京农业大学江苏省信息农业高技术研究重点实验室，农业部南方作物生理生态重点开放实验室，江苏南京 210095) 摘 要：利用中性蛋白酶制备小麦麸皮淀粉条件的基础上，进一步分析所制各小麦麸皮淀粉的形态及理化特性。 结果表明：中性蛋白酶法制备小麦麸皮淀粉的最佳条件为中性蛋白酶质量浓度39／L、反应温度45℃、反应时间 均较低，小淀粉粒体积分数为58．4％；与面粉淀粉相比，麸皮淀粉中直链淀粉含量和糊化值较低，膨胀势较高， 淀粉粒的相对结晶度较小。 关键词：小麦；麸皮；淀粉；中性蛋白酶 and CharacterizationofWheat EnzymaticPreparationPhysico—chemical BranStarch ZHAO Yi—hun，JIANG Rui—chang，TIAN Dong。，DAITing—bo，JINGQi，CAOWei-xing of and inSouthern of ofInformation (KeyLaboratoryCropPhysiologyEcology China,MinistryAgriculture，Hi—TechKeyLaboratory AgricultureofJiangsu Agricultural 210095，China) Province，NanjingUniversity，Nanjing neun翟se ofwheatbranforstarch was Abstract：Opdn_1al hydrolysis preparationinvestigatedusingorthogonalarraydesign． with starch that this，the wascharacterized showedtheneutrase reaction Along prepared physicechemically．Results hydrolysis f研90rainat45℃andan of3 resultedinan between enzyme g／L starch andlow dosage optimalcompromisehigll yield protein in contentthe starch，whichreachedto14．86 wheatbranand starch prepared up g／100 g 0．25％，respectively．Theprepared containedlowercontentsofboth and starch andsmallstarch withavolumefractionof58．4％． proteindamaged