Rice starch isolation by neutral protease and high-intensity ultrasound
Rice starch isolation by neutral protease and high-intensity ultrasound
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DOI：
10.1016/j.jcs.2003.11.002
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发表时间：
2004-03-01
影响因子：
3.8
通讯作者：
Wang, YJ
中科院分区：
文献类型：
--
作者：
Wang, LF;Wang, YJ
研究了中性蛋白酶以及中性蛋白酶和高强度超声波的组合用于分离大米淀粉的功效。用 0.01、0.03 或 0.05%（基于面粉）的中性蛋白酶或 0.03% 中性蛋白酶和 25、50 或 75% 振幅的高强度超声波的组合同时或依次处理米粉浆 (33%) 15、M 或 60 分钟。单独使用中性蛋白酶的淀粉产率为62.5%至71.8%，残余蛋白质含量为0.53-0.88%，受损淀粉含量为0.99-1.81%。中性蛋白酶处理与高强度超声联合处理时，淀粉得率大幅提高，达到79.8-86.7%，残余蛋白含量0.50-0.96%，破损淀粉含量0.98-1.87%。在蛋白酶消化过程中增加 50% 振幅的超声处理时间可将淀粉产量从 83.9% 提高到 86.1%，但对于 75% 振幅处理的淀粉产量没有改善。优选的组合是中性蛋白酶消化 2 小时，然后以 15 或 50% 振幅超声处理 15 或 30 分钟。通过高性能尺寸排阻色谱和扫描电子显微镜分析淀粉结构，显示分子结构或淀粉颗粒表面没有损坏，然而，超声处理后大米淀粉的峰值粘度增加。中性蛋白酶和高强度超声波的结合是分离大米淀粉且不产生高盐废物的有效技术。 (C) 2003 Elsevier Ltd. 保留所有权利。
The efficacy of a neutral protease And combinations of neutral protease and high-intensity ultrasound for isolation of rice starch was investigated. Rice flour slurry (33%) was treated With a neutral Protease at 0.01, 0.03, or 0.05% (on flour basis) or combinations of 0.03% neutral protease and high-intensity ultrasound at 25, 50, or 75% amplitude for 15, M, or 60 min concurrently or sequentially. The starch yield using neutral protease alone ranged from 62.5 to 71.8% with 0.53-0.88% residual protein content and 0.99-1.81% damaged starch content. The starch yield greatly improved to 79.8-86.7% with 0.50-0.96% residual protein content and 0.98-1.87% damaged starch content When neutral protease treatment was combined with high-intensity ultrasound. Increasing sonication time at 50% amplitude during protease digestion improved the starch yield from 83.9 to 86.1%, but did not improve those treated at 75% amplitude. The preferred combination was neutral protease digestion for 2 h followed by sonication at 15 or 50% amplitude for 15 or 30 min. The starch structure analyzed by a high performance size-exclusion chromatography and scanning electron microscopy revealed no damage to the molecular structure or to the starch granule surface, however, the peak viscosities of rice starch increased after sonication. The combination of neutral protease and high-intensity ultrasound was an effective technique for isolation of rice starch without generating high salt wastes. (C) 2003 Elsevier Ltd. All rights reserved.