Keywords

Starch, Wheat, Bran, Neutral Protease

Abstract

Based on the conditions for preparing wheat bran starch using neutral protease, the morphology and physical and chemical properties of the prepared wheat bran starch were further analyzed. The results show that the optimal conditions for preparing wheat bran starch by the neutral protease method are neutral protease mass concentration of 3g/L, reaction temperature of 45¡ãC, and reaction time of 90 minutes. Under these conditions, the starch yield of 100g of bran is 14.86g, The protein content is 0.25%; the protein content and damaged starch content in bran starch are both low, and the volume fraction of small starch granules is 58.4%; compared with flour starch, the amylose content and gelatinization value in bran starch are low, The swelling potential is high and the relative crystallinity of starch granules is small.

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Original research done by Jiang Dong, Dai Tingbo, Cao Weixing, Tian Yihua, Jing Qi, Zhao Ruichang

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